Malaysian Murtabak
Crisp layered Malaysian flatbread parcels filled with warmly spiced beef, onion, egg, and scallions.
Equipment
- Large mixing bowl
- Large cast-iron griddle or skillet
- Medium skillet
- Rolling Pin
- Flexible spatula
Ingredients
Dough
- 3 cups all-purpose flour
- 1 tsp fine salt
- 2 tbsp neutral oil plus more for coating
- 1 cup warm water approximately
Beef and Egg Filling
- 1 lb ground beef
- 1 large yellow onion finely diced
- 3 cloves garlic minced
- 1 1/2 tbsp Malaysian curry powder
- 1 tsp ground cumin
- 1 tsp fine salt
- 5 large eggs lightly beaten
- 4 large scallions thinly sliced
- 3 tbsp neutral oil for griddle cooking
Tangy Tomato Sauce
- 1 cup plain tomato passata
- 1/4 cup rice vinegar
- 2 tbsp brown sugar
- 1/2 tsp chili flakes
- 1/2 tsp fine salt
Instructions
Make and Rest the Dough:
- Mix the flour and salt. Add oil and enough warm water to form a soft dough, then knead for 8 minutes until smooth.
- Divide into 6 balls, coat lightly with oil, cover, and rest for 1 hour.
Prepare the Filling and Sauce:
- Cook the beef and onion over medium heat for 8 minutes. Add garlic, curry powder, cumin, and salt; cook for 2 minutes, then cool completely.
- Simmer the passata, vinegar, sugar, chili flakes, and salt for 8 minutes, then set aside.
- Combine the cooled beef with the eggs and scallions just before assembling.
Stretch and Cook:
- On a lightly oiled surface, stretch one dough ball into a very thin rough square. Spoon one-sixth of the filling into the center and fold all four sides over it to make a flat parcel.
- Heat a tablespoon of oil on the griddle over medium heat. Cook each parcel for 4 to 5 minutes per side until deeply golden and the egg is set. Rest for 2 minutes, then cut into squares.
Notes
- Keep unworked dough covered so the surface does not dry out.
- Cook over moderate heat so the filling sets before the thin bread becomes too dark.
Nutrition
Calories: 585kcalCarbohydrates: 59gProtein: 27gFat: 27gSaturated Fat: 7gCholesterol: 205mgSodium: 910mgFiber: 3gSugar: 10g