Daktyla

Daktyla

Type	Bread
Place of origin	Greece
Main ingredients	Wheat flours, fine cornmeal

Daktyla (Greek: Δάχτυλα) 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]

References

^ ^a ^b ^c ^d 'Bread', Eric Treuille, Ursula Ferrigno, Ian O'Leary (Dorling Kindersley) ISBN 978-1-4053-1996-6
^ ^a ^b 'Store uses its loaf — and bakes new Polish bread' , Wishaw Press, 26 Sep 2007 - Retrieved 31 May 2010
^ ^a ^b ^c ^d '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