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Barley Rusks — traditional dish from Mykonos, Greece
Snack Vegan

Food Flavour DNA

Nutritional Values

🔥350kcal
💪10gProtein
🌾70gCarbs
🥑4gFat
🌿9gFibre
⚖️100 gServing

* Per serving · 100 g. May vary.

Allergens

🌾 Gluten

Barley Rusks

How to order / say it
Say it Παξιμάδια — [pah-ksee-MAH-dee-ah]
Order I'd like the paximadia, please.
Locally Θα ήθελα τα παξιμάδια, παρακαλώ.
Say locally

Twice-baked barley bread that is hard and crunchy, used often in salads.

Why try it?

Paximadia are an integral part of Mykonos' culinary regime, representing modest rural life through humble baking traditions. They are a testament to the island's history of economy and the Cycladic emphasis on sustainability and preservation.

How it tastes

With a nutty, earthy taste and an unyielding crunch, paximadia are versatile in use, often absorbing flavors nicely in salads, providing additional texture, and making for a nourishing snack.

Origin & History — first documented: 200

Originating around the 3rd century, paximadia developed as a solution for preserving bread for long journeys or during harvest season. Over time, it became a staple in Greek kitchens, celebrated for its adaptability and longevity.

Recipe

Ingredients

  • 🌾 300 g barley flour
  • 150 ml water
  • 🫒 20 ml olive oil
  • 10 g yeast
  • 🧂 8 g sea salt

Method

  1. 1 Mix barley flour, water, olive oil, yeast, and salt into a dough.
  2. 2 Let dough rise for about 1 hour until doubled.
  3. 3 Shape into small loaves and bake.
  4. 4 Slice and bake again until hard and crispy.

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All Europe recipes — Greece — Mykonos — Barley Rusks
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