Ħobż tal-Malti

Prepared in many shapes and in numerous local variations, this sourdough bread is a staple of almost every Maltese kitchen. It is typically baked in wood-fired ovens and consists of flour, yeast, water, and salt. The bread is usually served as an accompaniment to a variety of dishes, but the most popular way of consuming it is to rub it with tomatoes, drizzle it with olive oil, and top it with ingredients such as cheese, olives, capers, onions, or fish.