A crispy, flaky roti dough stuffed with seasoned minced beef, onions, eggs, and spices, folded into a parcel and pan-fried until golden — served with curry sauce and pickled onions.
Ingredients
500g all-purpose flour
1 tsp salt
2 tbsp ghee
200ml warm water
300g ground beef
2 large onions, diced
4 eggs
2 cloves garlic, minced
1 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
Salt and pepper
Ghee for frying
Curry dipping sauce
Pickled onions
Instructions
1Make dough: mix flour, salt, ghee, and warm water. Knead until smooth and elastic. Rest for 30 minutes.
3Divide dough into balls. Stretch each ball paper-thin on an oiled surface using your hands (not a rolling pin for authenticity).
4Place the beef filling and beaten egg on the stretched dough. Fold the edges in to form a square parcel.
5Fry on a well-greased griddle over medium heat, pressing gently. Flip and cook until both sides are golden and crispy.
6Cut into squares and serve with curry sauce and pickled onions.
Did You Know?
The best murtabak makers in Malaysia can stretch the dough so thin you can read a newspaper through it — this paper-thin technique is called "terbang" (flying) dough.