Paximathia

[7] Paximadia were traditionally consumed by Greek farmers,[5] as well as the Byzantine military and thrifty priests.

[8] Greek farmers would eat paximathia in their fields after soaking it in water and olive oil, which would soften it.

[1] Other ingredients used in its preparation may include eggs, vegetable oil, cinnamon, cloves and orange zest.

[9] 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.

In Crete, there is a variety of paximadi called Koulouri, which is ring-shaped, prepared dried, served drizzled with olive oil and may be topped with oregano and grated tomato.