 | |
| 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]
See also
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
Greek breads | |
|---|---|
 | This Cypriot cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This Greek cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it. |
|
| |
| 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]
See also
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
Greek breads | |
|---|---|
|
| This Cypriot cuisine-related article is a stub. You can help Wikipedia by expanding it. |
|
| This Greek cuisine-related article is a stub. You can help Wikipedia by expanding it. |
|
| This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it. |