from Dutch tweebak (literally "two bake"), an archaic synonym of beschuit. France A biscotte is a French type of rusk. They are sold packaged in supermarkets. Finland A Finnish type of rusk is called korppu, usually a dried piece of bun, flavoured with cinnamon and sugar. Korppu is a common coffee bread, normally eaten after having been dipped in coffee. A sour version, called hapankorppu, is a flat rusk made from rye flour and salt, and can be eaten like crispbread. Germany Zwieback (literally "twice baked") is a form of rusk in Germany. Like the Danish and French words, the name refers to being baked or cooked twice. Greece The term paximadi () covers various forms of Greek rusk, commonly made from barley or chickpea flour, and softened with wine, water, or oil before eating. Paximadi form the basis of the Cretan snack dakos (). India In India rusk (or toast biscuit) is a traditional dried bread or cake. It is also known as papay, rattan, khasta (Hindi: खस्ता), russ or "cake rusk" in Hindi, Punjabi or "porai" பொறை in Tamil and Urdu or kathi biskut in Bengali. It is usually eaten dipped in milk tea which softens the rusk. The sweet "cake rusk" version is made of cake whose ingredients include wheat flour, sugar, fat, leavening agent, and, optionally, eggs. Indonesia Double baked bread in Indonesia is called "bagelen", believed to originate from Bagelen, a village in Central Java. Before the second bake, the bread is smeared with sugar and buttercream. It is usually eaten as a snack. Iran In Iran, rusk is called nān-e sokhāri (Persian: نان سوخاری). It is made from wheat flour, sugar, skimmed milk powder, vegetable oil, gluten, malt extract, soy flour, salt, yeast, and water. It is eaten as a dunking biscuit, particularly with Persian chai (tea). The most common brand of naan sukhaari is Vitana. Italy In Italy, this form is called fette biscottate. It should not be confused with biscotti (twice-baked cookies or biscuits). Italians have cantucci, a double-baked almond rusk-like biscuit. What's more, while cantucci are just as firm and crunchy as the South African version, Italians insist that they are dipped and not dunked like rusks. The dipping, they maintain, is best done in cappuccino, dessert wine or grappa. Japan In Japan, rusk is often a delicacy made from baguette, cake or croissant. It is often sweet. The Levant In