作法
- 酵母與糖溶於 100 毫升溫水中，靜置 10 分鐘至起泡。
- 麵粉與鹽於大碗中混合。加入起泡酵母液與剩餘溫水，揉 8 分鐘成柔軟麵團。塗一層油，蓋好發酵 60 分鐘至兩倍大。
- 排氣後分為 6 份，每份揉成圓球。
- 每球擀成厚 5 公釐的圓片。烏茲別克泥窯饢呈中央扁平、邊緣厚實的圓盤；用小碗底部或特製的 Chekich（饢餅花印）在中央壓出凹陷花紋。Chekich 花紋具裝飾與傳統意義。
- 刷上牛奶，中央撒白芝麻與黑種草籽。靜置 15 分鐘。
- 烤箱以最大火力預熱（260°C 以上），內放厚重烤盤石或鋼板。將饢餅貼於熱石上烘烤 8 分鐘—餅應膨脹（尤其邊緣）並呈深金黃。烤好疊放並蓋上布巾保溫。配每一道烏茲別克餐食—湯、抓飯、拉麵都會搭配饢餅。
Common questions
Can 泥窯饢餅（Tandyr Non） be made ahead?
泥窯饢餅（Tandyr Non） 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 15 minutes.
Is 泥窯饢餅（Tandyr Non） spicy?
泥窯饢餅（Tandyr Non） 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 泥窯饢餅（Tandyr Non） vegetarian or gluten-free?
泥窯饢餅（Tandyr Non） is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 泥窯饢餅（Tandyr Non） to make at home?
泥窯饢餅（Tandyr Non） sits at intermediate difficulty — total time about 105 minutes. The ingredients are not unusual but the timing requires attention.
Can 泥窯饢餅（Tandyr Non） 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
泥窯饢是烏茲別克的萬用麵包—每家烏茲別克麵包店（Non-vo）都用泥窯烤圓饢。中央 Chekich 花紋是烏茲別克招牌，花紋能識別出產地（撒馬爾罕饢與布哈拉饢明顯不同）。露天市集與麵包攤販賣得熱絡；攤販會將熱饢疊放在布上，客人一次買好幾張。烏茲別克對饢有強烈敬意；丟棄麵包是禁忌，剩饢會風乾留存。
