 | |
| Type | Bread |
|---|---|
| Place of origin | Greece |
| Main ingredients | Wheat flours, finecornmeal |
Daktyla (Greek:Δάχτυλα) is a leavened 'country' or 'village'bread fromGreece,[1] but also popular inCyprus[2] andTurkey.[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 atproving stage.[1] It is traditionally made from a 'country' flour, which is a mix ofwheat flours and finecornmeal, which gives it a light yellow colour,[1] and is topped withsesame andnigella seeds,[2][3] some recipes also include nigella seeds in the dough.[3][5]
In Cyprus, the name daktyla is also used for long, thin pastries stuffed withalmonds, cinnamon, and sugar, then fried and soaked in a syrup flavored withorange blossom water orrose water.[6][7][8][9]
Greek breads | |
|---|---|
 | ThisCypriot cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | ThisGreek cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | ThisTurkish cuisine-related article is astub. You can help Wikipedia byexpanding it. |
