sfakari

Sfakari is a type of small, unleavened bread common in Cretan cuisine, particularly in the region around Sfakia. It is typically made with barley flour, water, and salt, though some recipes might include a small amount of olive oil or raki. The dough is kneaded and then rolled out thinly before being cooked on a hot, flat surface, traditionally a 'tava' (a heavy cast-iron griddle) over an open flame.

The texture of sfakari is usually crisp and slightly chewy, especially when freshly baked. It serves as a staple accompaniment to various Cretan dishes, often used to scoop up stews, dips, or cheeses. It is also frequently drizzled with local honey or olive oil and served as a simple, satisfying snack. The name 'sfakari' is derived from the mountainous region of Sfakia in Crete, where this bread has been a traditional food for generations, reflecting the simple and resourceful nature of the local diet. Its preparation is straightforward, utilizing ingredients readily available in the region, and it is often made in homes rather than being commercially produced.