Murtabak (Stuffed Savoury Flatbread)

Name: Murtabak (Stuffed Savoury Flatbread)
Yield: 4
Cuisine: Singapore
Ingredients: Plain flour — 300 g (2 1/4 cups); Salt — 1/2 tsp; Egg — 1; Water — 150 ml (2/3 cup); Ghee or oil, plus extra for cooking — 60 g (4 tbsp); Minced beef or chicken — 300 g (10.5 oz); Onion, finely diced — 1; Curry powder — 2 tbsp; Eggs, beaten — 3; Spring onions, finely sliced — 2; Salt and black pepper, — to taste

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Plain flour — 300 g (2 1/4 cups)
Salt — 1/2 tsp
Egg — 1
Water — 150 ml (2/3 cup)
Ghee or oil, plus extra for cooking — 60 g (4 tbsp)
Minced beef or chicken — 300 g (10.5 oz)
Onion, finely diced — 1
Curry powder — 2 tbsp
Eggs, beaten — 3
Spring onions, finely sliced — 2
Salt and black pepper, — to taste

Method

Mix the flour and salt, then work in the egg and water to form a soft dough. Knead for 8-10 minutes until smooth.
Divide into 4 portions, coat lightly in oil, and rest, covered, for at least 1 hour.
Fry the onion in a little oil until soft, add the minced meat and curry powder, and cook until the meat is browned and cooked through. Season and set aside to cool slightly.
Whisk the beaten eggs with the spring onions and stir in the cooked meat mixture.
Stretch each dough ball thin on a greased surface, spoon a portion of the filling into the centre, and fold the edges over to enclose it into a square parcel.
Pan-fry in a little ghee over medium-high heat for 3-4 minutes per side until golden and crisp, then slice into wedges to serve.

Introduction: Murtabak is a stuffed, pan-fried flatbread of South Indian Muslim origin, filled with spiced minced meat, egg and onion, and folded like a parcel before being griddled until crisp and golden.

Cultural Background: Murtabak is a stuffed, pan-fried flatbread of South Indian Muslim origin, filled with spiced minced meat, egg and onion, and folded like a parcel before being griddled until crisp and golden. A close relative of roti prata, it is a hearty, filling dish found at Indian-Muslim food stalls across Singapore, typically served with a curry or pickled onion on the side.

Tips: Resting the dough for a full hour makes it far easier to stretch thin without tearing during assembly. Cook the meat filling fully and let it cool slightly before mixing with the egg, to avoid the egg scrambling prematurely.

Variations: Use minced lamb for a richer, more traditional flavour. Serve with a simple curry sauce or pickled onions, both classic accompaniments. A vegetarian version can be made using a spiced vegetable and egg filling in place of the minced meat, though this is a modern adaptation.

Storage: Refrigerate cooked murtabak in an airtight container for up to 2 days.

Reheating: Reheat in a dry frying pan over medium heat for 2-3 minutes per side until warmed through and crisp again.

Nutrition: Approx. 480 kcal, 26g protein, 44g carbs, 22g fat, 2g fibre per serving.

FAQs:

Q: How is murtabak different from roti prata?

A: Murtabak uses the same style of dough as prata but is stuffed with a spiced meat and egg filling before folding and frying, making it a heartier, complete meal.

Q: Can murtabak be frozen?

A: Yes, cooked and cooled murtabak freezes well for up to 1 month; reheat gently from frozen in a covered pan over low heat.