Murtabak

60 mins
Serves 8
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Directions

  1. 1Combine flour, salt, oil, and hot water. Knead for 5 minutes until a soft dough forms, then rest for at least 1 hour.
  2. 2Combine flour, salt, oil, and hot water. Knead for 5 minutes until a soft dough forms, then rest for at least 1 hour.
  3. 3Combine flour, salt, oil, and hot water. Knead for 5 minutes until a soft dough forms, then rest for at least 1 hour.
  4. 4Sauté onions in oil until soft. Add spices, garlic ginger paste, and tomato purée, cooking for 2 minutes.
  5. 5Sauté onions in oil until soft. Add spices, garlic ginger paste, and tomato purée, cooking for 2 minutes.
  6. 6Sauté onions in oil until soft. Add spices, garlic ginger paste, and tomato purée, cooking for 2 minutes.
  7. 7Add chicken mince and cook for 10-12 minutes until fully cooked.
  8. 8Add chicken mince and cook for 10-12 minutes until fully cooked.
  9. 9Add chicken mince and cook for 10-12 minutes until fully cooked.
  10. 10Let the filling completely cool, then mix in eggs, chopped coriander and spring onions.
  11. 11Let the filling completely cool, then mix in eggs, chopped coriander and spring onions.
  12. 12Let the filling completely cool, then mix in eggs, chopped coriander and spring onions.
  13. 13Divide the dough into 8 portions. Roll each into a ball, then roll out thinly on an oiled surface until slightly translucent.
  14. 14Divide the dough into 8 portions. Roll each into a ball, then roll out thinly on an oiled surface until slightly translucent.
  15. 15Divide the dough into 8 portions. Roll each into a ball, then roll out thinly on an oiled surface until slightly translucent.
  16. 16Add 2 tbsp of filling in the centre, top with 1 tbsp of mozzarella cheese.
  17. 17Add 2 tbsp of filling in the centre, top with 1 tbsp of mozzarella cheese.
  18. 18Add 2 tbsp of filling in the centre, top with 1 tbsp of mozzarella cheese.
  19. 19Fold the dough’s edges over the filling like a parcel, pressing gently to flatten.
  20. 20Fold the dough’s edges over the filling like a parcel, pressing gently to flatten.
  21. 21Fold the dough’s edges over the filling like a parcel, pressing gently to flatten.
  22. 22Heat a pan with a little oil over medium-low heat. Cook the murtabak for 3-4 minutes per side until golden brown.
  23. 23Heat a pan with a little oil over medium-low heat. Cook the murtabak for 3-4 minutes per side until golden brown.
  24. 24Heat 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
  • 3 cups plain flour
  • 3 cups plain flour
  • 4 tbsp oil or ghee
  • 4 tbsp oil or ghee
  • 4 tbsp oil or ghee
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 cup hot water
  • 1 cup hot water
  • 1 cup hot water
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 1 small onion
  • 1 small onion
  • 1 small onion
  • 400 g chicken mince
  • 400 g chicken mince
  • 400 g chicken mince
  • 1 tsp garlic ginger paste
  • 1 tsp garlic ginger paste
  • 1 tsp garlic ginger paste
  • 1 tbsp tomato purée
  • 1 tbsp tomato purée
  • 1 tbsp tomato purée
  • 1 tsp red chilli powder
  • 1 tsp red chilli powder
  • 1 tsp red chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 to 3 eggs
  • 2 to 3 eggs
  • 2 to 3 eggs
  • 2 spring onions
  • 2 spring onions
  • 2 spring onions
  • 2 tbsp chopped coriander
  • 2 tbsp chopped coriander
  • 2 tbsp chopped coriander
  • 1 tbsp shredded mozzarella
  • 1 tbsp shredded mozzarella
  • 1 tbsp shredded mozzarella

Equipment

knifebowlfrying panrolling pinspatula