Murtabak (Stuffed Griddled Flatbread)

Name: Murtabak (Stuffed Griddled Flatbread)
Total time: 2 h
Yield: 4
Cuisine: Malaysian (Indian-Muslim / mamak)
Ingredients: 400 g Plain flour; 200 ml Water; 1 Egg; 1 tbsp Condensed milk; 1 tsp Salt; 150 ml Ghee or neutral oil, plenty, for the dough and the griddle; 400 g Minced mutton or beef; 2 Onions, finely chopped; 4 Garlic cloves, minced; 2 cm Ginger, grated; 2 tbsp Meat curry powder; 2 Green chillies, chopped; 4 Eggs, for the filling; 30 g Spring onions and coriander, chopped; 1 tsp Salt, for the filling; 400 ml Dhal or chicken curry, and sliced onion in vinegar with a little sugar, to serve

The mamak stall's showpiece — a ball of oiled dough stretched paper-thin across the counter with a flick of the wrist, filled with spiced minced mutton, egg and onion, folded into a parcel and griddled until the layers crisp. 'Folded' in Arabic, Indian in method, Malaysian at midnight with a bowl of curry and sliced onion in vinegar.

Nguồn

Công thức của Malaysian mamak stalls · 🏺 Truyền thống · Indian-Muslim (mamak) stall cooking — Malaysia's 24-hour street kitchen

Malaysia · the mamak's folded bread — An ownerless traditional dish, so no cook is credited. The cited article confirms murtabak — Arabic for 'folded' — as a stuffed pan-fried bread of the Arabian Peninsula, South India and Maritime Southeast Asia including Malaysia and Singapore, most commonly a crêpe stuffed with beaten egg, vegetables and meat. The dough rest, the stretching technique, the filling and quantities are this book's own.

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⏱ 120 phút🍽 4 khẩu phần🔥 620 kcal🇲🇾 Malaysia🌶️🌶️

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Các bước

Knead the flour, water, egg, condensed milk and salt into a soft, smooth dough, 8–10 minutes. Divide into 4 balls, coat each thickly in oil, and rest them in a covered bowl with more oil poured over, at least 4 hours or overnight.
💡 The long oily rest is not optional. Gluten that has relaxed for hours in fat stretches like cloth; fresh dough tears the moment you pull it.
The filling: fry the onion, garlic and ginger in 2 tablespoons of oil 5 minutes. Add the mince and curry powder and cook 10 minutes until dry and browned. Season, stir in the green chilli, spring onion and coriander, and cool completely.
Beat 1 egg per murtabak and mix a quarter of the cooled filling into each.
Oil the counter generously. Flatten a dough ball with oiled palms, then stretch it — press and pull outward from the centre, then lift one edge and flick it out and down so it thins itself — until it is a translucent sheet about 40 cm across. Tears at the edge are fine.
💡 Thin enough to read through. The whole texture of murtabak is many paper layers; a thick sheet gives you one doughy one.
Heat a griddle or wide pan over medium heat with a film of oil. Lift the sheet onto it. Pour the egg-and-filling mix into the centre in a square, then fold the four sides of the sheet over it to make a sealed parcel.
Cook 3–4 minutes a side, pressing gently, adding a little more oil at the edges, until golden and crisp and the egg inside is set. Cut into squares and serve with curry and the vinegared onions.

💡 Mẹo

Chicken and sardine are the other mamak fillings; a sweet murtabak with banana and condensed milk is the same dough at a different stall.
The stretching takes practice and the first two will look like rags. They still taste right — fold the rags over the filling and griddle them.