Murtabak Recipe

Murtabak is a stuffed pancake or pan-fried bread commonly found in Saudi Arabia and Malaysia. It s a huge roti wrap with Chicken, lamp or meat filling along with eggs. Some of them make the sweet version too. Instead of meat filling , mashed bananas along with sugar and eggs are used for the sweet filling.

Ingredients:
For the dough:

1. All purpose flour-2cup
2. Ghee-2tbsp
3. Warm milk-enough to knead the dough(almost 1cup)
4. Oil-enough to roll the dough
5. Salt-to taste

For filling:

1. Chicken boneless-200g
2. Onion-1
3. Ginger, garlic, green chilly chopped-1tbsp
4. Turmeric powder- 1/2tsp.
5. Pepper powder-1tsp
6. Coriander powder-1/2 tsp.
7. Salt-to taste
8. Garam masala-1/4tsp
9. Coriander leaves-few
10. 2-3 eggs beaten keep separately.

Preparation of dough:

• Mix flour with salt, ghee.
• Add warm milk slowly in to it and make a soft dough.
• Let it rest for 4hours.

Preparation of filling:

• Cook the chicken in a pressure cooker with salt, turmeric and water for 3 vessels.
• Mince the chicken in to small pieces.
• In a pan heat a teaspoon of oil; sauté onion.
• Add ginger, garlic, green chilly chopped; sauté till the raw smell goes off.
• Add all the powders for masala.
• Add minced chicken and coriander leaves in to it.

For Murtabak:

• Divide the dough in to 4 equal balls.
• Roll it in a oily surface as thin as possible (or flip it with your hands as you do for the paratha).
• Add portion of beaten egg at the centre of the dough and spread it in to all parts of the dough.
• Spread a portion of filling on the middle of the dough in a square shape.
• Now fold one end of the dough and wrap it with other opposite side and seal the edges.
• Do it for another ends too.
• Carefully transfer it in to a hot pan with a teaspoon of oil.
• Cook gently pressing Murtabak over low heat on both side until browned and cooked.
• Serve hot with tomato Ketchup or Chutney.

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