Chicken Murtabak Flatbreads
These chicken murtabak or pan-fried flatbreads are super unique and delicious. Crispy skin, soft pancake-bread texture with flavourful chicken curry filling. Amazing as they are or with some lentil curry, pickled onion and wedges of lime. Do try!
- Prep time
- 40 min
- Cook time
- 6 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 roti canai flatbread recipe (, divide into 12 balls)
- 1 tsp cumin seeds
- 1 tsp chilli flakes
- 4 garlic cloves (, minced)
- 1 inch ginger (, minced)
- 1 3/4 lb minced chicken ((800 g))
- 3 tbsp curry powder ((18 g))
- salt and pepper to taste
- 6 large eggs
- 2 red onion (, small cubes)
- 2 cup chopped spring onion (green part) ((130 g))
Instructions
- 1
Heat some oil in a pan and add in cumin seeds, chilli flakes, garlic and ginger. Cook until the garlic turns golden brown.
- 2
Now add in minced chicken, some salt and pepper. Continue cooking until it's fully cooked, breaking it into small pieces as you go.
- 3
Finally add in curry powder, mix and continue cooking for 2 minutes more. Pour into a bowl and leave it cool completely. Once fully cooled and you're ready to make murtabak, add in eggs, chopped red onion and spring onion. Give everything a good mix. Set aside.
- 4
Heat a pan with some oil, on medium low heat.
- 5
Generously oil (not until there's a pool) your working surface and your hands. Place on dough on top and flatten it with your hands into a square shape. Gently grab one edge, lift it up and stretch. Repeat until you get more or less 10 inch (25 cm) square.
- 6
Always give the chicken filling a quick mix before using. Spoon some filling onto the center of the dough. Fold the edges like an envelope to secure the filling.
- 7
Swiftly and confidently lift it up onto your palm and place it on the hot pan, seals side down. Cook for a few minutes until the bottom is golden brown. Flip and continue cooking until the other side is golden brown also.
- 8
Use 2 spatulas and mark the 4 sides of the murtabak by placing each side for 30 seconds to 1 minute on the pan. Place cooked murtabak under a kitchen cloth to keep warm.
- 9
Continue with the next ball. Refer to my post above on how to serve and store. Enjoy!