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How To Make Maltese Bread: Your Simple Guide

Maltese Bread Recipe (Il-Ħobż tal-Malti)

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This recipe should yield a loaf with a crisp, caramelized crust and a fluffy, airy interior, embodying the traditional flavors and textures of Maltese bread.

  • Total Time: 3 hrs 35 mins
  • Yield: 1 loaf 1x



For the Starter Dough (Tnissila or Tinsila)

  • 1 packet dry yeast (2 1⁄4 teaspoons)
  • 1 teaspoon sugar
  • 1/2 cup warm water
  • 1 cup unbleached all-purpose flour

For the Bread Dough

  • 2 cups unbleached all-purpose flour (additional for dusting)
  • 1 teaspoon fine sea salt
  • 1 1⁄4 cups water (tepid)
  • 2 tablespoons olive oil


  • Mixing bowls
  • Baking sheets
  • Mixing utensils
  • Kitchen scale
  • Thermometer
  • Oven


Preparing the Starter

  1. Dissolve yeast and sugar in warm water.
  2. Let sit for 5-10 minutes until foamy.
  3. Beat in 1 cup of flour to form a sponge. Cover and set aside in a warm area to rise for about an hour.

Making the Bread Dough

  1. Mix the risen sponge with 2 cups flour, salt, and about 1 cup of tepid water.
  2. Knead on a floured surface for 5-7 minutes until smooth and elastic. The dough should be soft and slightly sticky.
  3. Place in an oiled bowl, cover, and let rise at room temperature for 1-2 hours.


  1. Preheat the oven to 425°F (218°C). If using a baking stone, place it on the lower third rack.
  2. Once the dough has risen, shape it into a loaf. Score the top with decorative slashes.
  3. Bake for 30-35 minutes, rotating halfway through, until the internal temperature reaches 200-210°F (93-99°C). The crust should be golden brown.
  4. Cool for at least one hour before slicing.
  • Author: Natasha Krajnc
  • Prep Time: 2.5 hrs
  • Cook Time: 35 mins
  • Category: bread
  • Cuisine: Maltese


  • Serving Size: 1 slice
  • Calories: 160 kcal
  • Sodium: 230 mg
  • Fat: 2.7 g
  • Carbohydrates: 30 g
  • Fiber: 1.5 g
  • Protein: 4 g