做法
- 酵母和白糖溶于一百毫升温水中，静置十分钟。
- 面粉和盐混合。加入酵母液和温水，揉八分钟。发酵一小时。
- 分成六份。塑形为厚五毫米的圆饼。
- 中央用切克奇模具或碗底压出凹陷图案。
- 刷上牛奶，撒芝麻和黑种草籽。
- 在烧热的烤盘上以二百六十摄氏度烤八分钟。
Common questions
Can 土库曼馕 be made ahead?
土库曼馕 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 12 minutes.
Is 土库曼馕 spicy?
土库曼馕 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 土库曼馕 vegetarian or gluten-free?
土库曼馕 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 土库曼馕 to make at home?
土库曼馕 sits at intermediate difficulty — total time about 102 minutes. The ingredients are not unusual but the timing requires attention.
Can 土库曼馕 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
土库曼馕是通用的扁面包——每家土库曼面包房都会在土制馕坑中烤这种圆饼。各地的图案略有不同。这道菜在露天巴扎销售，是每顿土库曼餐的基础。
