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Malaysian murtabak filled with spiced beef, egg, onion, and scallions.

Malaysian Murtabak

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Crisp layered Malaysian flatbread parcels filled with warmly spiced beef, onion, egg, and scallions.
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Prep Time 45 minutes
Cook Time 35 minutes
Dough Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Malaysian
Calories: 585
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large mixing bowl
  • Large cast-iron griddle or skillet
  • Medium skillet
  • Rolling Pin
  • Flexible spatula

Method
 

Make and Rest the Dough:
  1. Mix the flour and salt. Add oil and enough warm water to form a soft dough, then knead for 8 minutes until smooth.
  2. Divide into 6 balls, coat lightly with oil, cover, and rest for 1 hour.
Prepare the Filling and Sauce:
  1. 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.
  2. Simmer the passata, vinegar, sugar, chili flakes, and salt for 8 minutes, then set aside.
  3. Combine the cooled beef with the eggs and scallions just before assembling.
Stretch and Cook:
  1. 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.
  2. 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.

Nutrition

Calories: 585kcalCarbohydrates: 59gProtein: 27gFat: 27gSaturated Fat: 7gCholesterol: 205mgSodium: 910mgFiber: 3gSugar: 10g

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.