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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.
Paximathia is prepared with whole wheat, chick pea or barley flour. Other ingredients used in its preparation may include eggs, vegetable oil, cinnamon, cloves and orange zest. In contemporary times, paximathia is typically baked overnight in bakers' ovens that have been turned off, whereby the bread is cooked from the remaining heat. This method cooks the bread to a dry state without creating brittleness that can cause undesirable crumbling.
They can also appear in different shapes,too, like thick slices cut from loaves, round flattened and sliced bun, circular (koulouri), etc. which is called dakos or dacos. Dacos can be topped with chopped tomatoes and crumbled feta or mizithra cheese, and flavored with herbs such as dried oregano, olives and pepper can also be added.

For me Dakos is my favorite summer time salad and I can have it every day!

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