Murtabak
Directions
- 1Combine flour, salt, oil, and hot water. Knead for 5 minutes until a soft dough forms, then rest for at least 1 hour.
- 2Sauté onions in oil until soft. Add spices, garlic ginger paste, and tomato purée, cooking for 2 minutes.
- 3Add chicken mince and cook for 10-12 minutes until fully cooked.
- 4Let the filling completely cool, then mix in eggs, chopped coriander and spring onions.
- 5Divide the dough into 8 portions. Roll each into a ball, then roll out thinly on an oiled surface until slightly translucent.
- 6Add 2 tbsp of filling in the centre, top with 1 tbsp of mozzarella cheese.
- 7Fold the dough’s edges over the filling like a parcel, pressing gently to flatten.
- 8Heat a pan with a little oil over medium-low heat. Cook the murtabak for 3-4 minutes per side until golden brown.
Ingredients
- 3 cups plain flour
- 4 tbsp oil or ghee
- 0.5 tsp salt
- 1 cup hot water
- 2 tbsp oil
- 1 small onion
- 400 g chicken mince
- 1 tsp garlic ginger paste
- 1 tbsp tomato purée
- 1 tsp red chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp garam masala
- 1 tsp salt
- 2 eggs
- 2 spring onions
- 2 tbsp chopped coriander
- 1 tbsp shredded mozzarella
Equipment
knifebowlrolling pinpanspatula