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Paximadia Kritika

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Paximadia Kritika

Paximadia Kritika is a beloved staple from Crete, often enjoyed as part of a simple breakfast or a light afternoon snack. In Cretan homes, these twice-baked barley rusks are made with a generous hand, where olive oil flows freely, and salt is measured by feel. The recipe reflects the essence of Cretan cooking—unpretentious, yet deeply satisfying, capturing the spirit of a Greek family cook's kitchen.

These rusks are crisp and slightly crumbly, with a nutty richness from the barley flour. The olive oil imparts a subtle fruitiness, while a squeeze of lemon brightens each bite, offering a perfect balance of flavors. Traditionally, they can be savored alone or paired with ripe tomatoes and feta for a taste of Crete's sun-drenched fields.

Ingredients

  • 400 gbarley flour
  • 100 gwheat flour
  • 280 mlwater
  • 2 tbspolive oil
  • 1 tspyeast
  • to tastefine sea salt

Method

  1. In a large mixing bowl, combine 400 g barley flour, 100 g wheat flour, and 1 tsp yeast. Gradually add 280 ml water and 2 tbsp olive oil while mixing with your hands or a wooden spoon until a shaggy dough forms. Sprinkle a pinch of fine sea salt over the dough and continue to mix until the salt is evenly distributed.
  2. Transfer the dough onto a lightly floured surface. Knead the dough by pushing it away with the heel of your hand, then folding it back over itself. Continue this motion for about 10 minutes until the dough becomes smooth and elastic. The dough should feel slightly tacky but not sticky.
  3. Place the kneaded dough back into the bowl and cover it with a damp cloth. Allow it to rise in a warm, draft-free area until it doubles in size. This can take about 1 to 2 hours, depending on the room temperature.
  4. Once the dough has risen, gently punch it down to release any air bubbles. Divide the dough into equal portions and shape each into a small oval or round loaf, about the size of your palm. Place the shaped loaves onto a baking sheet lined with parchment paper, leaving some space between each.
  5. Preheat your oven to 180°C (350°F). Once the oven is well-heated, place the baking sheet in the center of the oven. Bake the loaves until they are golden brown and firm to the touch, which should take about 30 to 40 minutes. The loaves should sound hollow when tapped on the bottom.
  6. Remove the baked loaves from the oven and transfer them to a wire rack to cool completely. This cooling step is crucial as it allows the crumb to set properly, ensuring the perfect texture for your Paximadia Kritika.
  7. Once cooled, serve the Paximadia Kritika with a drizzle of olive oil, a wedge of cheese, or a handful of olives. Enjoy this traditional Cretan delight as part of a meze platter or as a standalone snack.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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