I'm attaching recipe....proportions can vary according to taste so I've provided a kind of average. You can play around with it though. The ingredients and methods are very simple. Its time you need mainly. This is how I remember them making it.
All proportions are variable according to preference and taste. In fact each baker (ghaggien) normally boasts that he has his own recipe. The salt may be increased slightly, but go slow on the yeast. Re yeast – its best to follow instructions of packet you buy. However, remove a small amount as you are also adding the mother dough which contributes to the fermentation (and gives Maltese bread its particular flavour). If you keep some mother dough for the next day, store it in a cool dry and dark place and cover with a tea towel.