- Daktyla
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Daktyla
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 is's 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 9781405319966
- ^ a b 'Store uses its loaf — and bakes new Polish bread' , Wishaw Press, Sep 26 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 1859679129
- ^ 'Daktyla: Greek finger bread' - Il Forno, 20 Jan 2004 - Retrieved 31 May 2010
- ^ Daktyla recipe King Arthur Flour - Retrieved 31 May 2010
Categories:- Breads
- Yeast breads
- Greek cuisine
- Turkish cuisine
- Cypriot cuisine
- Bread stubs
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