Daktyla () is a leavened 'country' or 'village' bread from Greece,'Bread', Eric Treuille, Ursula Ferrigno, Ian O'Leary (Dorling Kindersley) but also popular in Cyprus 'Store uses its loaf — and bakes new Polish bread' , Wishaw Press, 26 Sep 2007 - Retrieved 31 May 2010 and Turkey.
It has a segmented shape resembling fingers of bread, which give it its name of 'finger bread' 'Daktyla: Greek finger bread' - Il Forno, 20 January 2004 - Retrieved 31 May 2010 (Δάχτυλα, Daktyla in Greek means "fingers"), which is made by making deep slashes in a loaf before baking,'The World Encyclopedia of Bread and Bread Making', Christine Ingram and Jennie Shapter (Lorenz Books) or making a row of rolls of dough and allowing them to become attached to each other at proving stage. It is traditionally made from a 'country' flour, which is a mix of wheat flours and fine cornmeal, which gives it a light yellow colour, and is topped with sesame and nigella seeds, some recipes also include nigella seeds in the dough.Daktyla recipe King Arthur Flour - Retrieved 31 May 2010
In Cyprus, the name daktyla is also used for long, thin pastries stuffed with almonds, cinnamon, and sugar, then fried and soaked in a syrup flavored with orange blossom water or rose water.
See also
Greek cuisine List of breads
References