Murtabak, also Martabak or Mutabbaq, (Arabic: مطبق) is a stuffed pancake or pan-fried bread which is commonly found in Saudi Arabia, Yemen, Indonesia, Malaysia, Thailand, Singapore, and Brunei. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq (or sometimes mutabbag) in Arabic means "folded".
This is a recipe of my attempt of making the Mutabak.
All purpose flour
Pinch of Salt
A few tsps oil
Knead a soft dough. The quantity of the flour depends on how much you need. I took an approximate measurement.
Once the dough is kneaded, divide it into handful portions.
Sprinkle water over it and cover it with a wet cloth and leave it for an hour and half to ferment.
Now taking one at a time, soak it into oil for 5-10 minutes. You can put the dough in a bowl of oil as well. This will make the dough very stretchy and easier to handle.
Using the best of your skills (rolling or swinging) make a paper thin roti.
Now brush it with beaten egg.
Sprinkle the prepared Qeema in the middle. Now sprinkle any chopped veggies. (The authentic recipe uses Leek Leaves but I couldn't find any so I used diced onions, peppers and chopped green onions)
Now carefully cover the filling with the rolled dough and envelope it. Discard any extra dough.
Once enveloped, transfer it onto a hot skillet.
Pour a tbsp of oil and cook on low to medium flame.
Cook until it turns a little brown on both sides.
Transfer onto a serving plate and cut into 16 pieces
Just Cook the Murtabak enough that it sets and forms shape on both sides. Remove and place on absorbent paper. If you are freezing more than one, stack them between wax paper and put them in a freezer zip lock bag.
When ready to use, defrost for about 10-15 minutes. Heat the skillet and return the Murtabak to it and fry until golden brown on both sides. Serve hot.
This could be freezed for upto a week.