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!
Servings: 12 pieces
Ingredients
Dough
- 1 roti canai flatbread recipe , divide into 12 balls
Chicken Filling
- 1 teaspoon cumin seeds
- 1 teaspoon chilli flakes
- 4 garlic cloves , minced
- 1 inch ginger , minced
- 1 ¾ lb minced chicken (800 g)
- 3 tablespoon curry powder (18 g)
- salt and pepper to taste
Others
- 6 large eggs
- 2 red onion , small cubes
- 2 cup chopped spring onion (green part) (130 g)
Instructions
Chicken Filling
- Heat some oil in a pan and add in cumin seeds, chilli flakes, garlic and ginger. Cook until the garlic turns golden brown.
- Now add in minced chicken, some salt and pepper. Continue cooking until it's fully cooked, breaking it into small pieces as you go.
- 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.
Shaping
- Heat a pan with some oil, on medium low heat.
- 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.
- 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.
Cooking
- 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.
- 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.
- Continue with the next ball. Refer to my post above on how to serve and store. Enjoy!
Notes
- Cooking time given is for 1 murtabak
- Over season your filling a bit, since later on we're adding lots of eggs and onions to it.
- Refer to my post above for tips on stretching the dough with rolling pin, and more.
Nutrition
Calories: 337.1kcal | Carbohydrates: 36.3g | Protein: 20.8g | Fat: 11.9g | Saturated Fat: 4.4g | Cholesterol: 162.4mg | Sodium: 283mg | Potassium: 495.6mg | Fiber: 2g | Sugar: 2g | Calcium: 47.3mg | Iron: 2.1mg
