作法
- 將麵粉與鹽混合。逐次加入油與溫水,揉8分鐘成柔軟麵糰。
- 蓋上布巾靜置30分鐘讓筋性鬆弛。
- 麵糰分成12球。每球擀成紙薄圓片,直徑約18公分。
- 於寬底不沾鍋中以中大火加熱1小匙油。
- 每張煎餅每面煎60秒至淡金且略微膨起。刷上油。
- 堆疊於布巾下保溫。早餐搭配鮪魚椰絲拌,午餐搭配咖哩。
Common questions
Can 馬爾地夫煎餅 be made ahead?
馬爾地夫煎餅 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 25 minutes.
Is 馬爾地夫煎餅 spicy?
馬爾地夫煎餅 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 馬爾地夫煎餅 vegetarian or gluten-free?
馬爾地夫煎餅 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 馬爾地夫煎餅 to make at home?
馬爾地夫煎餅 sits at intermediate difficulty — total time about 55 minutes. The ingredients are not unusual but the timing requires attention.
Can 馬爾地夫煎餅 be scaled up or down?
This recipe is written for 4 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
煎餅為馬爾地夫扁麵包——以較薄且油煎的方式區別於印度抓餅。為早餐麵包,鮪魚椰絲拌的標準搭檔。現代馬爾地夫烘焙店販售煎餅,但家中自製仍是主流。
