Murtabak (Malaysian Stuffed Pan-Fried Flatbread with Spiced Beef and Egg)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Dough stretched paper-thin with oiled hands is wrapped around curried ground beef and beaten egg, folded into a square parcel, and pan-fried until both sides turn golden.
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The result is layers of crisp pastry around a moist, savory center. Unlike plain roti canai, this Malaysian stuffed flatbread makes a full meal on its own, cut into pieces and dipped in curry sauce or chutney.
Ingredients
Instructions
- 1
Knead 220g flour with 130ml water, 1/2 tsp salt, and 1 tbsp oil for 8 minutes until smooth, then cover with a damp cloth and rest for 30 minutes.
- 2
Heat 1 tbsp oil in a pan, then stir-fry minced onion and 180g ground beef over medium heat for 5 minutes until the meat browns and moisture evaporates.
- 3
Stir 1 tbsp curry powder into the beef and turn off the heat.
The full 0.5 tsp salt is used in the dough. Cool the filling for 5 minutes before adding egg.
- 4
Divide the dough and cooled filling into two portions and beat the 2 eggs, dividing them equally.
Use a little of the remaining 1 tbsp oil on hands and the work surface. Stretch each dough portion thinly, spread filling and egg in the center, and fold into two flat square parcels. Reserve the rest of that oil for frying both pieces.
- 5
Cook in a lightly oiled pan over medium heat, pressing gently, for 3-4 minutes per side until both surfaces are golden and crispy.
- 6
Transfer to a cutting board, cut into 4 to 6 pieces, and check that the egg and beef filling is cooked through before serving.
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