Entree: Thailand – Thai Muslim Cuisine – โรตีมะตะบะ ➤ Roti Mataba (Thai Muslim stuffed flatbread filled with spiced minced meat and egg, pan-fried until crisp)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 12 min

Additional 45 min

Total 1 hr 30 min

Ingredients

Dough
- 2 cups (250 g) all-purpose flour
- 1/2 tsp (3 g) salt
- 2 tbsp (30 ml) vegetable oil
- 3/4 cup (180 ml) warm water, plus more as needed
- 2 tbsp (30 ml) melted ghee or vegetable oil for coating the dough

Filling
- 1 lb (454 g) ground chicken (or ground pork/beef if preferred)
- 1 medium onion, finely chopped (approx. 6 oz / 170 g)
- 2 cloves garlic, minced (approx. 0.2 oz / 5 g)
- 1 tbsp (15 ml) vegetable oil (for sautéing)
- 1 tbsp (15 ml) curry powder
- 1/2 tsp (2 g) ground turmeric
- 1 small potato, peeled and grated or finely diced, cooked and drained (approx. 6 oz / 170 g)
- 1 large egg, beaten
- 1/4 cup (60 ml) coconut milk (optional for richness)
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) sugar
- Salt and black pepper to taste

To fry and serve
- 3–4 tbsp (45–60 ml) vegetable oil for frying
- 1 lime, cut into wedges
- 2 tbsp (8 g) chopped cilantro or green onion for garnish

Instructions

1. Make the dough: in a bowl combine 2 cups (250 g) flour and 1/2 tsp (3 g) salt. Stir in 2 tbsp (30 ml) vegetable oil, then add 3/4 cup (180 ml) warm water gradually and mix until a soft but not sticky dough forms. Knead 5–7 minutes until smooth.
2. Divide the dough into 8 equal balls, coat lightly with 2 tbsp (30 ml) melted ghee or oil, cover with plastic wrap or a damp towel, and let rest at room temperature 30–45 minutes to relax.
3. Prepare the filling: heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Sauté the chopped onion until translucent, 4–5 minutes, then add garlic and cook 30 seconds. Add ground chicken and cook, breaking up lumps, until no longer pink, about 6–8 minutes.
4. Stir in curry powder, turmeric, and grated cooked potato. Add coconut milk, soy sauce, and sugar; simmer 2–3 minutes until mixture is cohesive and slightly thickened. Remove from heat, let cool slightly, then stir in the beaten egg and season with salt and pepper. Allow filling to cool to warm.
5. Assemble rotis: on a lightly oiled surface, flatten a dough ball with your hands or a rolling pin into a thin circle about 8–9 inches (20–23 cm) diameter. Place about 1/3 cup (80 g) of filling in the center of the circle, fold the edges up to encase the filling forming a small parcel, then gently flatten and press to seal into a thin, even pancake about 7–8 inches (18–20 cm) across.
6. Cook the mataba: heat 1–2 tbsp (15–30 ml) oil in a large nonstick or cast-iron skillet over medium heat. Fry each flattened roti 2–3 minutes per side, pressing gently with a spatula, until both sides are golden brown and crisp and the filling is cooked through. Add more oil as needed between batches.
7. Drain briefly on paper towel, garnish with chopped cilantro or green onion, and serve hot with lime wedges for squeezing over each roti.