Greek Rusks (paximadia)
Greek rusks (paximadia) –like the original biscuits– are twice-baked bread shaped either in thick wedges, rounds split horizontally in the middle, or into smaller bite-size chunks. They are an ancient food and still are the stuff that farmers and fishermen take with them to field and sea, because their low moisture content enables them to last forever. Greek rusks need to be rehydrated in a little water before using. The most famous dish made with them is a bread salad from Crete called “dakos”, which calls for placing a rusk on the bottom of a plate and building it with chopped tomatoes, crumbled sharp white cheese, herbs, and, of course, olive oil. The best known rusks come from Crete and are made with barley and wheat flours, but there are many regional varieties, too, made with rye, chick pea flour, or plain wheat flour and seasoned with herbs and spices. In Greek rusks are called “paximadia”.
