Cretan rusk, called paximadi in Greece, is a twice-baked rusk that is traditionally made with barley, but modern-day versions may employ various flour types and significantly vary in form and size.

It can be enjoyed as a snack or an accompaniment to various dishes, and before serving it is often soaked in water or olive oil. Though paximadi is eaten throughout the country, Cretan paximadi is especially praised for its quality and can only be produced and made on Crete.