作法
- 將酵母與糖溶於100毫升溫水中,靜置10分鐘。
- 麵粉與鹽混合。逐次加入起泡的酵母液與剩餘溫水。揉8分鐘成柔軟麵糰。發酵60分鐘至兩倍大。
- 壓出空氣。分成6份。揉成球狀後壓平至5公釐厚的圓餅。
- 用切奇齊麵包印模或碗底按壓中央製造凹紋。塔吉克版的印紋與烏茲別克饢略有不同。
- 刷上牛奶,撒上芝麻與黑種草籽。
- 於260°C預熱的烤盤石上烤8分鐘——餅邊緣應膨起,顏色深金。蓋上布巾保溫。
Common questions
Can 塔吉克饢餅 be made ahead?
塔吉克饢餅 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 12 minutes.
Is 塔吉克饢餅 spicy?
塔吉克饢餅 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 塔吉克饢餅 vegetarian or gluten-free?
塔吉克饢餅 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 塔吉克饢餅 to make at home?
塔吉克饢餅 sits at intermediate difficulty — total time about 102 minutes. The ingredients are not unusual but the timing requires attention.
Can 塔吉克饢餅 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
塔吉克饢餅是普及全國的扁麵包——每家塔吉克烘焙店(稱為「nonvoy」)皆以陶土饢坑烤製圓扁麵包。各地區印紋略異:胡占德饢、杜尚別饢、帕米爾饢。露天市集販售,攤販將熱饢層層堆疊在布上。塔吉克傳統視饢為神聖,丟棄麵包是禁忌。
