Look for it at home-brew stores or order it online, along with malted barley flour.
With the mixer on medium-low, add water and mix for 6 minutes.
The dough should be somewhat sticky, but pull away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and shape into a ball.
Coat one side of a piece of plastic wrap with cooking spray and cover the bowl with it.
Let the dough rise until doubled in size, 1 1/2 to 2 hours.
Cut the dough in half and divide each half into 3 pieces.
Press lightly with the heel of your hand to flatten slightly.
Place the dakos about 1 1/2 inches apart on the prepared pans.
(Alternatively, shape the dough into paximadia: Divide the dough into 4 pieces.
Form each piece into a 14-inch-long log and transfer to the prepared pans.)
Cover loosely with plastic wrap and let rise for 30 minutes.
Bake for 10 minutes.
Reduce oven temperature to 350 degrees .
Reduce oven temperature to 200 degrees .
Remove the pans from the oven.
Cut each dakos in half horizontally.
Transfer the dakos (or paximadia) to wire racks and let cool completely, about 1 hour.
To make ahead: Store airtight for up to 6 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
