Entree: Malaysia – Malaysian Indian – Murtabak (Pan-fried stuffed savory flatbread filled with spiced minced meat, egg, and onions)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 12 min

Additional 30 min

Total 1 hr 27 min

Ingredients

- Dough:
  - 2 cups (240 g) all-purpose flour
  - 1 tsp (5 g) fine salt
  - 2 tbsp (30 ml) vegetable oil plus extra for resting and pan-frying
  - 3/4 cup (180 ml) warm water, plus more as needed
  - 2 tsp (10 ml) ghee or melted butter (optional for brushing)
- Filling:
  - 1 lb (454 g) ground beef or lamb
  - 1 large onion, finely chopped
  - 2 cloves garlic, minced
  - 2 green chilies, seeded and finely chopped
  - 2 tbsp (30 ml) vegetable oil
  - 1 tbsp (15 g) curry powder
  - 1 tsp (2 g) ground cumin
  - 1/2 tsp (1 g) ground turmeric
  - 1/2 tsp (1 g) garam masala
  - 1/2 tsp (2 g) salt, or to taste
  - 1/4 tsp (0.5 g) black pepper
  - 2 tbsp (8 g) chopped fresh cilantro
  - 2 large eggs, beaten
- To cook and serve:
  - 2-3 tbsp (30-45 ml) vegetable oil or ghee for frying
  - Lime wedges or pickled shallots, for serving

Instructions

1. Make the dough: In a bowl combine flour and salt. Stir in oil, then add warm water gradually to form a soft, slightly sticky dough. Knead 5–8 minutes until smooth. Divide into 4 equal balls, coat lightly with oil, and rest, covered, at room temperature for at least 30 minutes (or refrigerate overnight).
2. Prepare the filling: Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Sauté chopped onion until translucent, 5–6 minutes. Add garlic and green chilies and cook 1 minute. Add ground meat and brown, breaking up lumps. Stir in curry powder, cumin, turmeric, garam masala, salt, and pepper; cook until spices are fragrant and meat is cooked through, about 6–8 minutes. Stir in cilantro, remove from heat and let cool slightly. Fold in beaten eggs until incorporated.
3. Stretch and fill dough: On a lightly oiled surface, flatten a dough ball and gently stretch or roll into a thin round or rectangle (about 8–10 inches / 20–25 cm across). Place about 1/4 of the filling down the center. Fold sides over to encase filling and form a square or rectangle, sealing edges.
4. Pan-fry: Heat a skillet or griddle over medium heat and add 1 tbsp (15 ml) oil or ghee. Place stuffed murtabak seam-side down and cook until golden and crisp, 3–4 minutes; flip and cook the other side 3–4 minutes. Press gently with a spatula for even browning. Repeat with remaining dough and filling, adding oil as needed.
5. Finish and serve: Cut each murtabak into portions and serve hot with lime wedges, pickled shallots, or a simple chutney.