Murtabak
Murtabak
Ingredients
For the Dough
- 3 cups plain flour
- 4 tablespoons oil, or ghee
- 1/2 teaspoon salt
- 1 cup hot water
For the Filling
- 2 tablespoons oil
- 1 small onion, chopped
- 400 grams chicken mince
- 1 teaspoon garlic ginger paste
- 1 tablespoon tomato purée
- 1 teaspoon red chilli powder, (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 2-3 eggs
- 2 spring onions, chopped
- 2 tablespoons chopped coriander
- as needed shredded mozzarella cheese
Instructions
- 1
For the dough: Combine the plain flour, salt, oil or ghee, and hot water in a bowl. Knead for 5 minutes until a soft dough forms. Add in more/less flour or water as required to achieve the desired consistency. Cover and rest the dough for at least 1 hour.
⏱️ 5 min
- 2
For the filling: Heat 2 tablespoons of oil in a pan. Sauté the chopped small onion in the oil until soft.
⏱️ 5 min
- 3
Add the garlic ginger paste, tomato purée, red chilli powder (if using), ground cumin, ground coriander, garam masala, and salt to the pan. Cook for 2 minutes, stirring constantly.
⏱️ 2 min
- 4
Add the chicken mince to the pan and cook for 10-12 minutes, breaking it up with a spoon, until it is fully cooked. (Note: Beef or lamb mince will require more cooking time).
⏱️ 12 min
- 5
Remove the filling from the heat and let it cool completely.
⏱️ 15 min
- 6
Once the filling is cooled, mix in the eggs, chopped coriander, and chopped spring onions. Mix well to combine.
⏱️ 3 min - 7
Assembly: Divide the rested dough into 8 equal portions. Roll each portion into a ball.
⏱️ 5 min - 8
On an oiled surface, roll out each dough ball thinly using either an oiled rolling pin or your hands, until it is slightly translucent. The elasticity achieved from resting the dough will help with this.
⏱️ 8 min
- 9
Add 2 tablespoons of the prepared filling in the center of the rolled-out dough.
⏱️ 1 min
- 10
Top the filling with 1 tablespoon of shredded mozzarella cheese.
⏱️ 1 min
- 11
Fold the dough's edges over the filling like a parcel to form a square, pressing gently to flatten the murtabak.
⏱️ 2 min
- 12
Cooking: Heat a pan with a little oil over medium-low heat.
⏱️ 1 min
- 13
Place a murtabak parcel in the hot pan. Cook for 3-4 minutes per side until golden brown. Use a spatula to gently press down on the murtabak while cooking to ensure even browning.
⏱️ 8 min
- 14
Use tongs to cook the edges of the murtabak until they are also golden brown.
⏱️ 2 min
- 15
Repeat steps 12-14 for the remaining murtabak. Serve hot!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Murtabak
For the Dough
- 3 cups plain flour
- 4 tablespoons oil, or ghee
- 1/2 teaspoon salt
- 1 cup hot water
For the Filling
- 2 tablespoons oil
- 1 small onion, chopped
- 400 grams chicken mince
- 1 teaspoon garlic ginger paste
- 1 tablespoon tomato purée
- 1 teaspoon red chilli powder, (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 2-3 eggs
- 2 spring onions, chopped
- 2 tablespoons chopped coriander
- as needed shredded mozzarella cheese
Instructions
- 1
For the dough: Combine the plain flour, salt, oil or ghee, and hot water in a bowl. Knead for 5 minutes until a soft dough forms. Add in more/less flour or water as required to achieve the desired consistency. Cover and rest the dough for at least 1 hour.
⏱️ 5 min - 2
For the filling: Heat 2 tablespoons of oil in a pan. Sauté the chopped small onion in the oil until soft.
⏱️ 5 min - 3
Add the garlic ginger paste, tomato purée, red chilli powder (if using), ground cumin, ground coriander, garam masala, and salt to the pan. Cook for 2 minutes, stirring constantly.
⏱️ 2 min - 4
Add the chicken mince to the pan and cook for 10-12 minutes, breaking it up with a spoon, until it is fully cooked. (Note: Beef or lamb mince will require more cooking time).
⏱️ 12 min - 5
Remove the filling from the heat and let it cool completely.
⏱️ 15 min - 6
Once the filling is cooled, mix in the eggs, chopped coriander, and chopped spring onions. Mix well to combine.
⏱️ 3 min - 7
Assembly: Divide the rested dough into 8 equal portions. Roll each portion into a ball.
⏱️ 5 min - 8
On an oiled surface, roll out each dough ball thinly using either an oiled rolling pin or your hands, until it is slightly translucent. The elasticity achieved from resting the dough will help with this.
⏱️ 8 min - 9
Add 2 tablespoons of the prepared filling in the center of the rolled-out dough.
⏱️ 1 min - 10
Top the filling with 1 tablespoon of shredded mozzarella cheese.
⏱️ 1 min - 11
Fold the dough's edges over the filling like a parcel to form a square, pressing gently to flatten the murtabak.
⏱️ 2 min - 12
Cooking: Heat a pan with a little oil over medium-low heat.
⏱️ 1 min - 13
Place a murtabak parcel in the hot pan. Cook for 3-4 minutes per side until golden brown. Use a spatula to gently press down on the murtabak while cooking to ensure even browning.
⏱️ 8 min - 14
Use tongs to cook the edges of the murtabak until they are also golden brown.
⏱️ 2 min - 15
Repeat steps 12-14 for the remaining murtabak. Serve hot!
⏱️ 2 min