Ὀβελίας ἄρτος

Notes

1. For the missing glossing see Photius omicron6 Theodoridis (from Pausanias the Atticist omicron1), with other references there.
   "Obelias bread is so named either because it is sold for an obol, as in Alexandria, or because it used to be baked on spits (obeliskoi)" (Athenaeus, Deipnosophists 3.111B [3.76 Kaibel]). The first of these meanings ought really to produce obOlias, and sometimes it does (see LSJ s.v., web address 1); but as Athenaeus shows, not necessarily. Nevertheless, the "spit" connection is the authentic one (cf. omicron 6).