Murtabak (Malaysian Stuffed Pan-Fried Flatbread)
In short: Paper-thin dough folded around spiced minced beef, onion and egg, then pan-fried until crisp and golden, and served with curry sauce. It takes about 1 h 25 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 45 min
- Resting
- 2 h
- Total
- 1 h 25 min
- Servings
- 4
- Difficulty
- Challenging
- Calories
- 750 kcal
Murtabak is the stuffed cousin of roti canai, sold at Indian-Muslim stalls all over Malaysia. A thin sheet of stretched dough is filled with spiced minced meat, onion and beaten egg, folded into a neat square and cooked on a hot griddle until the outside is crisp and the inside is soft and savory. It is sliced into squares and eaten with curry sauce and pickled onions. Stretching the dough takes practice, so rest it well.
Instructions
- Mix the flour, salt, sugar, egg, 150 ml water and 3 tbsp oil into a dough and knead for 8 minutes, until smooth. Divide into 4 balls, coat each in oil and rest, covered, for at least 2 hours.
- Heat 2 tbsp oil in a pan and cook the onion for 5 minutes. Add the garlic, then the beef, breaking it up, and cook for 3 minutes.
- Stir in the coriander, cumin, turmeric, chili powder, pepper and salt. Cook for 8 minutes, until browned and dry and the beef reaches 71°C (160°F). Cool for 10 minutes, then mix in the scallions.
- Oil a clean work surface and your hands. Stretch one dough ball as thin as you can into a square about 40 cm (16 inches) across, patting and pulling gently. A few small holes will not matter.
- Pour 1 beaten egg into the center of the sheet and spread a quarter of the filling on top. Fold the four sides over the middle to make a square parcel, about 18 cm (7 inches) wide.
- Heat a large nonstick pan or griddle over medium heat with a little oil. Slide in the parcel and cook for 3 to 4 minutes per side, pressing lightly, until golden and crisp and the egg is set.
- Repeat with the remaining dough. Cut each murtabak into squares and serve hot with the curry sauce and pickled onions.
Tips
- Rest the dough balls well in oil. A long rest relaxes the gluten so the dough stretches thin without tearing. Patch any big tears with a scrap of dough.
- Ground chicken or lamb works in the filling, and lamb is traditional at many stalls. For a vegetarian version use cooked potato, onion and extra egg.
Questions and answers
What is the difference between murtabak and roti canai?
Both use a similar stretched dough. Roti canai is plain and flaky, while murtabak is filled with spiced meat and egg and folded into a square parcel.
What do you serve with murtabak?
A bowl of curry sauce or dhal and a small dish of sliced onion pickled in vinegar and sugar (acar). Some stalls add cucumber slices.
Can I use store-bought wrappers for murtabak?
In a pinch, large spring roll wrappers or thin flour tortillas work. The result is less layered and chewy, but still crisp and savory.
How long does it take to make Murtabak (Malaysian Stuffed Pan-Fried Flatbread)?
About 1 h 25 min in total: 40 min of preparation and 45 min of cooking.
How many calories are in Murtabak (Malaysian Stuffed Pan-Fried Flatbread)?
About 750 kcal per serving, with 34 g of protein, 82 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 750 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 82 g |
| Fat | 32 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
