Type Bread
Place of origin Greece
Main ingredients Wheat flours, fine cornmeal
Cookbook: Daktyla  Media: 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 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


  1. 1 2 3 4 'Bread', Eric Treuille, Ursula Ferrigno, Ian O'Leary (Dorling Kindersley) ISBN 978-1-4053-1996-6
  2. 1 2 'Store uses its loaf — and bakes new Polish bread' , Wishaw Press, 26 Sep 2007 - Retrieved 31 May 2010
  3. 1 2 3 4 'The World Encyclopedia of Bread and Bread Making', Christine Ingram and Jennie Shapter (Lorenz Books) ISBN 1-85967-912-9
  4. 'Daktyla: Greek finger bread' - Il Forno, 20 January 2004 - Retrieved 31 May 2010
  5. Daktyla recipe King Arthur Flour - Retrieved 31 May 2010
This article is issued from Wikipedia - version of the 6/29/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.