page_title: Paximathia
section_title: History
hierarchical_section_title: Paximathia / History
caption_attribution_description: English: Two slices of bread baked until they are hard and crisp on a small plate. Ελληνικά: Δύο ξερά παξιμάδια μέσα σε πιατάκι. Polski: Dwie kromki chleba, pieczone dopóki są twarde i ostre, na talerzyku.
context_page_description: Paximathia, also spelt paximadia, or paximadi/paximathi, is a hard bread of Greek origin that is prepared with whole wheat, chick pea or barley flour. It has been referred to as being similar to biscotti or as a type of biscotti. Paximathia is a common food in Greece and many Greek bakeries sell the bread, which is often served as a breakfast food with marmalade or cheese. Paximathia is purveyed in Greek specialty stores in many areas of the United States.
context_section_description: Paximathia were traditionally consumed by Greek farmers, as well as the Byzantine military and thrifty priests. Greek farmers would eat paximathia in their fields after soaking it in water and olive oil, which would soften it. This was sometimes accompanied with foods such as homemade cheese and a few olives, often as sole accompaniments. It used to be baked in outdoor ovens approximately every ten to fifteen days, after which the bread would be sliced thickly into wedges and placed back in the ovens to dry, which would serve to preserve it. Paximadia was a staple food for the inhabitants of Crete.
caption: Paximadia
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