Ingredients:
  • 10 oz (280 gm) All purpose flour
  • 1/2 cup (120 ml) Cup ghee
  • 2-3 Fresh green Serrano
  • 1 Large onion, finely chopped
  • 1 Egg for each dough sheet
  • 1/2 (120 ml) Cup water
  • Salt to taste

For Meat Filling:
  • 1 lb (500 gm) Ground lamb or beef
  • 2 tbsp (30 ml) Ghee
  • 1 Onion, finely chopped
  • 1 tbsp (15 ml)Fresh ginger, finely minced
  • 2-1/2 tbsp (37 ml) Meat curry powder
  • 2 tbsp (30 ml) Cilantro, finely chopped
  • 2 tbsp (30 ml) Fresh mint, finely chopped



How to make Murtabak:
To Prepare Meat Filling:
  1. Take a wok or saucepan and heat ghee.
  2. Add chopped onion, ginger, and meat curry powder,
  3. Stir-fry for about 1 to2 minutes, add ground meat.
  4. Stir with spatula and break up meat so that there will be no clumps, cook until well browned.
  5. Add cilantro and mint, stir to mix well with meat, promptly remove from the flame.
  6. Let it cool fully.

To Prepare Roti Canai:
  1. Sieve flour and salt into a bowl.
  2. Mix ghee, add water gradually and knead till the dough is smooth.
  3. Let the dough rest for about 2 to 3 hrs to soften.
  4. Make small balls from the dough, oil the work top with ghee and work each ball into a very thin sheet.
  5. First flatten with oiled palms, now thin it again by pulling the edges.
  6. Sprinkle the dough sheet with 1 tsp (5ml) ghee and fold in edges, shape it into a square.
  7. Now sprinkle a little flour and roll out into a paper-thin rectangular sheet.
  8. Preheat the griddle or pan, grease it well with ghee.
  9. Break one egg in the middle of the rectangular sheet and carefully spread the egg over the middle portion of it.
  10. Sprinkle some chopped onions and finely sliced green Serrano.
  11. Spoon about 2 tbsp (30 ml)curried meat filling evenly and fold in the four into a fine square.
  12. Quickly lift the murtabak, using both hands, onto a preheated griddle.
  13. Cook for about 2 to 3 minutess until golden brown.
  14. Lift Murtabak up, grease the griddle with ghee, and cook the other side until brown.
  15. Cut it into 2 or 4 pieces.
  16. In Singapore this is usually served with a dressing of a daal.