Daktyla
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| Origin | |
|---|---|
| Place of origin | Greece |
| Details | |
| Type | Bread |
| Main ingredient(s) | Wheat flours, fine cornmeal |
Daktyla is a leavened 'country' or 'village' bread from Greece,[1] but also popular in Cyprus[2] and Turkey.[3]
It has a segmented shape resembling fingers of bread, which give it its name of 'finger bread'[4] (Δάχτυλα, Daktyla in Greek means "fingers"[1]), which is made by making deep slashes in a loaf before baking,[3] or making a row of rolls of dough and allowing them to become attached to each other at proving stage.[1] It is traditionally made from a 'country' flour, which is a mix of wheat flours and fine cornmeal, which gives it a light yellow colour,[1] and is topped with sesame and nigella seeds,[2][3] some recipes also include nigella seeds in the dough.[3][5]
See also
References
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Greek breads
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- ↑ 1.0 1.1 1.2 1.3 'Bread', Eric Treuille, Ursula Ferrigno, Ian O'Leary (Dorling Kindersley) ISBN 978-1-4053-1996-6
- ↑ 2.0 2.1 'Store uses its loaf — and bakes new Polish bread' , Wishaw Press, 26 Sep 2007 - Retrieved 31 May 2010
- ↑ 3.0 3.1 3.2 3.3 'The World Encyclopedia of Bread and Bread Making', Christine Ingram and Jennie Shapter (Lorenz Books) ISBN 1-85967-912-9
- ↑ 'Daktyla: Greek finger bread' - Il Forno, 20 January 2004 - Retrieved 31 May 2010
- ↑ Daktyla recipe King Arthur Flour - Retrieved 31 May 2010
