Paximadia (Cretan Barley Rusks)

Paximadia are twice-baked barley rusks from Crete, dried until rock hard so they keep for weeks. Splash one with water or olive oil and top it with tomato and cheese for the classic dako.

Ingredients

• 2 cups barley flour
• 1 cup whole wheat flour
• 1 tsp active dry yeast
• 1 tsp salt
• 1 tbsp olive oil
• 1 1/4 cups warm water

Instructions

1. Make the dough
   Dissolve the yeast in the warm water and let it sit for 5 minutes. In a bowl, combine the barley flour, whole wheat flour, and salt. Add the yeast water and olive oil, then knead for 8 to 10 minutes until smooth.
2. Let it rise
   Cover the dough and let it rise in a warm spot for 1 hour, until doubled in size.
3. Shape and bake
   Shape the dough into two flat oval loaves and place on a baking sheet. Bake at 375F (190C) for 30 minutes, until firm and lightly golden.
4. Slice the loaves
   Remove from the oven and cool for 10 minutes, then slice each loaf into slices about 1/2 inch thick.
5. Twice-bake the slices
   Arrange the slices cut-side up on a baking sheet and return to the oven at 300F (150C) for 25 to 30 minutes, until dry and crisp all the way through.
6. Cool completely
   Let the rusks cool fully on a rack before storing. They will crisp further as they cool and keep for weeks in an airtight container.

Store in a sealed container at room temperature for up to a month.