Barley Dakos Crisprolls From Crete
Dakos – mini crisprolls from Crete – are delicious served with a tapenade, or stirred through a rich tomato salad. Top the barley rusks with ripe chopped tomatoes, olive oil, crumbled feta and black olives for a seriously addictive snack. Or use dakos in place of stale bread in an Italian panzanella. Ottolenghi’s recent book Plenty Moreincludes a recipe using dakos.
Ingredients: 70% barley flour, wheat flour, yeast, salt