|Place of origin||Greece|
|Main ingredients||Wheat flours, fine cornmeal|
It has a segmented shape resembling fingers of bread, which give it its name of 'finger bread' (Δάχτυλα, Daktyla in Greek means "fingers"), which is made by making deep slashes in a loaf before baking, or making a row of rolls of dough and allowing them to become attached to each other at proving stage. It is traditionally made from a 'country' flour, which is a mix of wheat flours and fine cornmeal, which gives it a light yellow colour, and is topped with sesame and nigella seeds, some recipes also include nigella seeds in the dough.
- 'Bread', Eric Treuille, Ursula Ferrigno, Ian O'Leary (Dorling Kindersley) ISBN 978-1-4053-1996-6
- 'Store uses its loaf — and bakes new Polish bread' , Wishaw Press, 26 Sep 2007 - Retrieved 31 May 2010
- 'The World Encyclopedia of Bread and Bread Making', Christine Ingram and Jennie Shapter (Lorenz Books) ISBN 1-85967-912-9
- 'Daktyla: Greek finger bread' - Il Forno, 20 January 2004 - Retrieved 31 May 2010
- Daktyla recipe King Arthur Flour - Retrieved 31 May 2010