Murtabak
Malaysian Stuffed Pancake
A savory Malaysian stuffed pancake, traditionally made by Indian Muslims, featuring a flavorful meat and egg filling encased in a thin, crispy dough. Served with a side of curry sauce for dipping.
🧂 Ingredients
- 400 g Roti dough (store-bought or homemade)(Ensure the dough is at room temperature for easier stretching.)
- 300 g Ground beef or lamb(Can substitute with finely chopped chicken.)
- 2 Large onions(Finely chopped.)
- 4 Large eggs(Lightly beaten.)
- 1 tbsp Curry powder
- 2 tbsp Water
- 1/2 tsp Salt(Or to taste.)
- 1/4 tsp Black pepper(Freshly ground.)
- 2-3 tbsp Vegetable oil(For cooking the filling and frying the murtabak.)
- for serving Curry sauce or acar(A sweet and sour pickled vegetable relish (acar) or a mild curry sauce is traditional.)
👨🍳 Instructions
- 1
Prepare the meat filling: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the finely chopped onions and sauté until softened and translucent, about 5-7 minutes. Add the ground meat, breaking it up with a spoon. Cook until browned and no pink remains, about 8-10 minutes. Drain off any excess fat.
⏱️ 15 minutes - 2
Stir in the curry powder, salt, and black pepper. Cook for another minute until fragrant. Remove from heat and let the filling cool slightly. In a separate bowl, whisk the eggs with 2 tablespoons of water. Once the meat mixture has cooled down a bit (so it doesn't cook the eggs prematurely), stir the beaten eggs into the meat mixture.
⏱️ 10 minutes - 3
Divide the roti dough into 4 equal portions. On a lightly oiled surface, take one portion of dough and begin to stretch it as thinly as possible. This is the most crucial step for a crispy murtabak. You can use your hands, stretching and twirling it, or use a rolling pin to achieve a very large, thin circle, almost translucent. Aim for a diameter of about 10-12 inches.
⏱️ 15 minutes - 4
Place about a quarter of the meat and egg filling onto one half of the stretched dough circle, leaving a border. Carefully fold the other half of the dough over the filling to create a semi-circle. Press the edges to seal, then fold the edges inwards to create a neat parcel. Repeat with the remaining dough portions and filling.
⏱️ 10 minutes - 5
Heat 1-2 tablespoons of vegetable oil in a non-stick skillet or on a flat griddle over medium heat (approximately 180°C / 350°F). Carefully place one folded murtabak into the hot oil. Fry for about 4-6 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
⏱️ 10 minutes - 6
Remove the cooked murtabak from the skillet and place it on a wire rack or paper towel-lined plate to drain excess oil. Cut into wedges and serve immediately with curry sauce or acar.
⏱️ 2 minutes
💡 Pro Tips
- ✓Achieving a very thin dough is key to the signature crispy texture of murtabak.
- ✓Ensure the filling is not too wet, as this can make the dough soggy.
- ✓Fry the murtabak over medium heat to ensure the inside cooks through and the outside becomes golden and crispy without burning.
- ✓Serve hot with a side of curry dipping sauce or acar (pickled vegetables) for an authentic Malaysian experience.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a different flavor, try a filling of canned sardines mashed with onions and chili.
- A popular modern variation includes adding shredded cheese to the meat filling before folding.