* Murtabak

Posted on August 1st, 2015 by Linda. Filed under Braise, Cooking Method, Malaysian, Sear, Street Foods.



This is a 3 in 1 recipe!  The bread is essentially roti!  Roti pratha or roti canai. and the la,b curry is yummy in itself, and put it all together you get murtabak – an Indian Muslim / Mamak street food.


1 cup water
1 Tablespoon oil
2 Tablespoons sweetened condensed milk
2 ½ – 3 cups AP flour
1 Tablespoon kosher salt

2 Tablespoons ghee
1/2 onion, diced small
2 clove garlic, minced
1-inch ginger, minced
3 Tablespoons Madras curry powder
1 lb ground lamb
2 Tablespoons water
1 teaspoon kosher salt

1/2 cup cilantro, chopped
1/2 cup green onions, chopped
3 eggs, beatened with some salt
2 Tablespoons ghee

Preparing the dough
In a bowl, add flour and salt. Make a well in the middle and add water, oil and milk. Stir to incorporate. Knead dough for about 8-10 minutes until smooth. Split into 4 balls, and generously coat with oil, and place in a bowl. Top with more oil to cover. Let rest, at least one hour, longer up to overnight if possible.  The longer it rest the easier it is to spread the dough thin.

Preparing the filling
Heat the ghee in a saute pan over medium heat.   Add onion and sweat till translucent. Add ginger and garlic, and cook for until fragrant. Add curry powder. Saute till fragrant. Stir in lamb. Stir in water and salt. Saute until lamb is cooked through. Remove from heat and place in a bowl. Cool slightly, then mix in beaten egg and cilantro and green onions.

Making the Murtabak
Take a piece of dough and flatten into a disc. Place on a well-oiled surface. Either stretch by flinging the dough (left hand on the bottom, and right hand on top) or gently stretching it out to as thin as you can get it. Heat a flat griddle or a non-stick pan, and oil well with ghee. When hot, transfer the rolled out dough to the griddle and immediately top with a quarter of the lamb mixture. Fold in the four sides to make a square package. Cook under medium heat about 4 mins per side.

Serves 8

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