The word “paximadi” or otherwise “paxamas” comes from the name of Paxamos, who was a gastronomic writer of the Roman period. The ancients called the nut “double-breasted bread,” as it is also a kind of bread that is baked twice and bakes, becomes hard.
The paximadi, usually consumed by the poorer classes of the society, who could not have fresh bread every day. Because of this, they roasted the excess bread at low temperature to eliminate its moisture and can be maintained for a long time. Because it could be kept for quite a long time, it was one of the main foods of the Cretan families.
The paximadi can be made from different flour varieties. Some of the types are the following:
Baritone: this is the most widespread paximadi/dakos, made from whole-wheat flour.
Rye: Rye flour with many nutrients and vegetable is.
Sterol: made from wheat flour, reminds a lot of bread
Heptazymo: this is a particular class of paximadi that consists of wheat flour and chrysalis flour instead of yeast or yeast.
Sfakian paximadi: wheaten paximadi, cut into bites and sprinkled with white and black sesame seeds.
Migadi/mixed: flour with wheat in equal quantity
In Crete we taste the following forms of paximadi:
- Kouloures, these are round paximadi made up of two parts,
- Dakos, the thick large slices.
- Dakaki, small slices in bite form.
The best-known way to eat a Dakos is to sprinkle it with some water to soften it and put it on top of chopped tomato, olives, oregano or capers, xynomyzithra, and some oil.
Due to its nutritional value, with fiber, carbohydrates, and vitamins the dakos has become one of the favorite foods of people who feed healthy not only in Crete but also around the world.