Homemade Greek Paximadi

Ingredients

• 4 cups (480g) all-purpose flour 4 cups (480g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon dried yeast 1 teaspoon dried yeast
• 1 1/2 cups (355ml) warm water 1 1/2 cups (355ml) warm water
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 32g, 0.5g
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, sugar, and dried yeast.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Mix well until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Punch down the risen dough and divide it into two equal portions.
7. 7.
   Roll out each portion into a rectangle about 1/2 inch thick.
8. 8.
   Cut the rectangles into smaller pieces, approximately 2x3 inches in size.
9. 9.
   Place the pieces on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
10. 10.
    Remove the baked Paximadi from the oven and let them cool completely.
11. 11.
    Once cooled, slice each piece in half horizontally and arrange them on baking sheets.
12. 12.
    Return the Paximadi to the oven and bake for an additional 15-20 minutes or until they become crispy and dry.
13. 13.
    Remove from the oven and let them cool before serving.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Avoid using self-rising flour as it may affect the texture of the Paximadi.

Tips & Tricks

• For a more pronounced flavor, you can add a teaspoon of dried herbs like oregano or thyme to the dough.
• Store the Paximadi in an airtight container to maintain their crispiness for a longer time.
• Experiment with different toppings such as sesame seeds or sea salt before baking for added flavor and texture.
• Serve the Paximadi with traditional Greek dips like tzatziki or melitzanosalata for a delightful appetizer.
• If you prefer a softer texture, reduce the second baking time slightly.

Serving advice

Serve the Paximadi as a side dish with Greek salads, soups, or alongside a mezze platter. They are also delicious when paired with cheese or enjoyed on their own as a snack.

Presentation advice

Arrange the Paximadi on a rustic wooden platter or a traditional Greek ceramic plate. Garnish with fresh herbs like parsley or dill for an appealing presentation.