Murtabak (Stuffed Savoury Pan-Fried Bread)
The Quirky Foodster Team
Ingredients
- Dough balls Roti canai dough (see Roti Canai recipe), rested — 8
- Minced (ground) beef or chicken — 300 g (10 oz)
- Large Onion, finely chopped — 1
- Garlic, minced — 3 cloves
- Curry powder — 8 g (1 1/2 tsp)
- Large Eggs — 3
- Cooking oil, plus extra for frying — 45 ml (3 tbsp)
- Salt — to taste
- Spring onion, chopped — 2 tbsp
Method
- Heat 15 ml (1 tbsp) of the oil in a pan and fry the onion and garlic until soft, about 4 minutes.
- Add the minced meat and curry powder, breaking up the meat, and cook for 8–10 minutes until browned and cooked through with no liquid remaining. Season with salt and set aside to cool.
- Beat the eggs in a bowl, then stir in the cooled meat mixture and chopped spring onion.
- Oil your hands and the work surface, and stretch a rested dough ball out thinly, as for roti canai, into a large, thin square or rectangle.
- Spoon a portion of the meat-egg filling onto the centre of the stretched dough, then fold all four sides inward to fully enclose the filling in a neat parcel.
- Heat a griddle with a little oil over medium heat, and pan-fry the parcel, seam-side down first, for 4–5 minutes per side, until deeply golden and crisp.
- Repeat with the remaining dough and filling, and serve hot, sliced into wedges, with curry or pickled onions on the side.
Introduction: A rich, flaky bread stuffed with a spiced minced meat, egg and onion filling, then pan-fried until crisp and golden — a heartier cousin of roti canai.
Cultural Background: Murtabak shares its origins with roti canai in Malaysia’s Indian Muslim (Mamak) community, but is built into a more substantial, stuffed dish suited to a full meal rather than a light breakfast. It is a familiar sight at night markets and mamak restaurants, often served alongside a tangy pickled onion and cucumber side and a bowl of curry for dipping.
Tips: Make sure the meat filling has cooled before mixing with egg, or the egg will begin to cook prematurely. Fold the dough tightly to prevent the filling from leaking out during frying. Cook over medium heat to allow the layers to crisp fully without burning before the egg filling sets.
Variations: Use minced lamb or a mix of vegetables for a different filling. Add finely diced green chili to the filling for extra heat. Serve with a simple cucumber and onion pickle in vinegar for a refreshing, tangy contrast.
Storage: Store cooked murtabak in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a dry pan over medium heat for 2–3 minutes per side to restore crispness; avoid microwaving, which softens the pastry.
Nutrition: Approx. per serving (1 murtabak): 480 kcal, 22 g protein, 48 g carbohydrate, 22 g fat, 2 g fibre.
FAQs:
Q: Can I use store-bought dough or wrappers?
A: Yes, if pressed for time, thin store-bought paratha or roti wrappers can be used, though homemade dough gives the most authentic flaky texture.
Q: What curry is traditionally served with murtabak?
A: A light chicken or fish curry gravy, similar to what accompanies roti canai, is the classic pairing.
Q: Can I make a vegetarian murtabak?
A: Yes, replace the meat with a well-spiced mixture of mashed potato, peas and onion for a satisfying vegetarian version.
- Dough balls Roti canai dough (see Roti Canai recipe), rested — 8
- Minced (ground) beef or chicken — 300 g (10 oz)
- Large Onion, finely chopped — 1
- Garlic, minced — 3 cloves
- Curry powder — 8 g (1 1/2 tsp)
- Large Eggs — 3
- Cooking oil, plus extra for frying — 45 ml (3 tbsp)
- Salt — to taste
- Spring onion, chopped — 2 tbsp
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