Paximadi

Greek paximadi is a twice-baked rusk that is traditionally made with barley, but modern-day versions may employ various flour types and significantly vary in form and size. Paximadi comes in both savory and sweet versions that are often flavored with citrus zest, anise, or chocolate. It can be enjoyed as a snack or an accompaniment to various dishes, and before serving it is often soaked in water, white wine, or olive oil. Though paximadi is eaten throughout the country, Kritiko paximadi is especially praised for its quality and can only be produced and made on Crete. It is prepared with varying amounts of barley flour and is typically slightly darker in color and round in shape. Kritiko has been a staple Cretan ingredient and is mainly used in the preparation of salads and appetizers.