Basically, these are wheat rusks that are made across Greece. In Kythera they use olive oil, giving a unique flavour. Featured in Series 5 Episode 11.
- 1kg Hard flour (for bread and pies)
- 2 Sachets yeast
- 2 Teaspoon sugar
- 2 Teaspoon salt
- 400ml Water
- 200ml Olive oil
Mix all the ingredients and knead to make a nice dough for bread.
Let the dough sit and then form 2-3 loaves and place them in a baking pan. Do not place the loaves too close to one another because they will puff.
Use a knife to cut each loaf in 1,5-2 cm thick slices but do not cut through. The slices should still be attached to the loaf.
Let the loaves rise and bake for 15-20’ at 180°C set to fan.
Remove from the oven and set them aside to cool.
Cut off the slices you’ve made before.
Place the slices into baking pans and bake them again at 100°C for 5-6 hours to dry
Remove from oven and set them aside to cool.
Serve with tomato, cheese, dips, salads or soups.