Eftazymo

Eftazymo is a bread raised with a chickpea fermentation in Greece.  Most often it is found on the island of Crete. Here are some breadstix at Kritikos bakery in Pesa, Crete.

The 2nd photo are the Eftazymo breads made in Katsamonitsa, Crete by  Mrs. Fontini and Aphrodite.

The 3rd photo is Eftazymo breads made in Kritsa, Crete by Antonis Farsaris, who is a fantastic host for travelers visiting Crete.

When I first saw the chickpea starters fermenting, I was amazed how similar the foam and smell of the fermenting ground chickpeas is to corn and potatoes fermenting for salt rising bread.

Dimitros generously shared his technique for Eftazymo with me.

Aphrodite is tending to the wood-fired oven in Katsamonitsa, which lends a fabulous flavor to the Eftazymo.

Mrs. Fontini made delicious homemade pasta from the Eftazymo dough, sprinkled with fresh grated goat cheese.

"Dakos" is a treat made in Crete from Eftazymo bread slices.

First, soak the Eftazymo slices in fresh olive oil, add sliced tomatoes, grated goat cheese, olives, and oregano.

A delicious kind of Greek pizza!