Crispy Murtabak with Beef & Egg
Crispy-edged flatbread stuffed with spiced ground beef, egg, and onion—Malaysian street food done in one skillet in 20 minutes. Serve with sweet chili sauce for dipping.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 1.5 cups all-purpose flour
- ½ lb ground beef
- ½ medium, diced yellow onion
- 2 whole eggs
- 1 tsp curry powder (or garam masala)
- ½ tsp turmeric
- ¼ cup sweet chili sauce (for dipping)
Instructions
- 1
Mix flour with 0.5 cup water and 0.25 tsp salt until a soft dough forms. Let rest 5 minutes.
- 2
Brown ground beef in a skillet over medium-high heat, breaking it up as it cooks, ~4 minutes. Add diced onion and cook 2 minutes until softened.
- 3
Crack eggs into the beef mixture, stir to scramble them together, then add curry powder and turmeric. Season with salt and pepper. Cook 1 minute until eggs are set. Transfer to a bowl.
- 4
Divide dough into 2 balls. On a floured surface, stretch or roll each into a thin 8-inch circle.
- 5
Spoon half the beef-egg filling onto one half of each dough circle. Fold dough in half to enclose, pressing edges to seal.
- 6
Heat 2 tbsp oil in the skillet over medium heat. Pan-fry each murtabak 3-4 minutes per side until golden brown and crispy. Serve hot with chili sauce.
Tools you’ll need
- large mixing bowl
- 12-inch skillet
- wooden spoon
- cutting board
- chef's knife
- floured work surface or board
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