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 More includes a recipe using dakos.
Ingredients: 70% barley flour, wheat flour, yeast, salt
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