The Maltese bread just classified as one of the best 50 breads from around the world. According to this CNN list, all in alphabetical order, the Maltese bread was regarded as one of the best, as many tourists claim. The Maltese people are also very fond of this staple which is eaten profusely with any meal. Bread is basically what your culture says it is, and it doesn’t need to be made with any particular kind of flour. Instead, it turns staple grains such as wheat, rye or corn into durable foods that can be carried into the fields, used to feed an army or stored for winter. Even before the first agricultural societies formed around 10,000 BC, hunter-gatherers in Jordan’s Black desert made bread with tubers and domesticated grain. In the rugged mountains of Germany’s Westphalia region, bakers steam loaves of dense rye for up to 24 hours, while a round of Armenian lavash made from wheat turns blistered and brown after 30 seconds inside a tandoor oven. Ethiopian cooks ferment injera’s batter into a tart, bubbling brew, while the corn dough for Venezuelan arepas is patted straight onto a sizzling griddle. This list reflects that diversity. Along with memorable flavor, these breads are chosen for their unique ingredients, iconic status and the sheer, homey pleasure of eating them. From the rich layers of Malaysian roti canai to Turkey’s seed-crusted simit, they’re a journey through the essence of global comfort food – and a reminder that creativity, like bread, is a human inheritance. See here the 50 favorite breads:
https://edition.cnn.com/travel/best-breads-world
The tawny crust of Malta’s sourdough gives way to a pillow-soft interior, ideal for rubbing with a fresh tomato or soaking up the islands’ prized olive oils. Classic versions take more than a day to prepare, and were traditionally baked in shared, wood-fired ovens that served as community gathering places. Even now that few Maltese bake their own bread, Ħobż tal-Malti has a powerful symbolism for our beloved Mediterranean island nation.
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