Paximathia facts for kids
Paximathia (pronounced pah-xee-MAH-thee-ah) is a special kind of hard bread from Greece. It's a bit like a rusk or biscotti. This crunchy bread is usually made with healthy flours like whole wheat, chickpea, or barley flour.
You can find Paximathia all over Greece. Many bakeries sell it. People often eat it for breakfast with marmalade or cheese. You can also find this Greek bread in special stores in the United States.
Contents
What's in a Name? The Story of Paximathia
The name paximathia comes from an old Greek word, paximadion. This word got its name from a Greek writer named Paxamus. He lived a long time ago, in the 1st century. Paxamus wrote many things, including a big cookbook. The word paximadion first appeared in a recipe for a type of biscuit. This recipe was written by a Greek doctor named Galen.
History of Paximathia: An Ancient Greek Staple
Paximathia was a very important food in ancient Greece. Greek farmers often ate it while working in their fields. They would soften the hard bread by dipping it in water and olive oil. Sometimes, they would eat it with homemade cheese and a few olives. This simple meal was often all they had.
This bread was also a key food for the Byzantine military. Even thrifty priests ate it. People used to bake Paximathia in outdoor ovens. They would bake a batch about every ten to fifteen days. After baking, the bread was sliced into thick pieces. Then, it was put back into the ovens to dry out. This drying process helped to preserve the bread. It meant the bread would last a long time. Paximathia was a staple food for people living on the island of Crete.
How Paximathia is Made: Ingredients and Baking
Paximathia is made using different kinds of flour. These can include whole wheat, chickpea, or barley flour. Other ingredients might be added too. These can include eggs, vegetable oil, cinnamon, cloves, and orange zest.
Today, bakers often make Paximathia overnight. They bake it in ovens that have been turned off. The bread cooks slowly using the heat that remains in the oven. This method helps the bread become very dry. It also stops the bread from becoming too brittle. This means it won't crumble easily. Sometimes, Paximathia is broken into pieces. These pieces are then dampened and added to salads.
Different Kinds of Paximathia: Varieties to Try
There are different types of Paximathia. One famous use for Paximathia is in the Cretan salad called dakos. This salad uses Paximathia as its base.
On the island of Crete, there is a special type of Paximathia called Koulouri. This variety is shaped like a ring. It is served dry, often with olive oil drizzled over it. People usually top it with oregano and grated tomato.
Another type of Paximathia is called Eptazymo. This bread or Paximathia is made with chickpea flour.
See also
In Spanish: Paximathia para niños
