Dish

Paximadi

Paximadi is made with a combination of wheat flour, water, yeast, and salt. The dough is shaped into small rounds and then baked in a hot oven until it is hard and dry. The bread is then sliced in half and toasted before being served. Paximadi has a crunchy texture and a mild, nutty flavor that pairs well with a variety of toppings and spreads.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Bread› Rusk

Origins and history

Paximadi is believed to have originated in Greece, where it was made by farmers who needed a bread that would last for several days without spoiling. Today, paximadi is enjoyed throughout Greece and is often served as a snack or appetizer.

Dietary considerations

Paximadi is a vegan and vegetarian-friendly bread that is also suitable for those with gluten sensitivities. It is not recommended for those with celiac disease or a wheat allergy.

Variations

There are many variations of paximadi, with some recipes calling for the addition of herbs and spices or the use of different types of flour. Some recipes also call for the bread to be soaked in water or wine before being served.

Presentation and garnishing

Paximadi is often served on a wooden board or platter, with the toppings and spreads arranged around it. It can also be garnished with a sprinkle of sea salt or herbs.

Tips & Tricks

To achieve the perfect texture, be sure to slice the paximadi in half and toast it before serving. This will give it a crunchy texture that is perfect for dipping in olive oil or spreading with cheese or hummus. For a more flavorful bread, try adding herbs or spices to the dough before baking.

Side-dishes

Paximadi is often served with a variety of toppings and spreads, such as olive oil, cheese, or hummus. It can also be topped with vegetables, meats, or seafood.