Name: Savory Barley and Wheat Biscuits (Paximadia)
Yield: Makes sixteen 4½-inch biscuits
Cuisine: Greek
Ingredients: ½ cup olive oil; ½ cup sweet red wine, such as Mavrodaphne or sweet Marsala; 1 tablespoon coarse sea salt or kosher salt; 1 tablespoon aniseeds; 2½ cups barley flour; 2–2¼ cups all-purpose flour; About ⅔ cup warm water; 2 tablespoons honey; ½ cup dry red wine; 2 tablespoons active dry yeast

Preparation info

Makes
sixteen
4½ inch biscuits

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

THESE crunchy, aromatic biscuits can be enjoyed on their own or served with any kind of cheese, from smooth, creamy ones like ricotta to sharp cheeses like Roquefort. Great with any kind of dip, paximadia can be made into a wonderful bread salad by breaking them into pieces and tossing them with chopped tomatoes, crumbled feta, some olives, onion rings, a pinch of oregano and plenty of olive oil.

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