Indonesian & Malaysian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Murtabak
A crispy pan-fried parcel stuffed with spiced minced meat, egg, and onion — Malaysia's indulgent street-market favorite, golden and satisfying.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Sauté the diced onion, minced meat, and curry powder until the meat is browned and cooked through. Let it cool.
- 2
Mix the cooked meat with the beaten eggs and a handful of chopped spring onions.
- 3
Stretch out a ball of rested dough on an oiled surface until it is paper-thin and translucent.
- 4
Pour the meat and egg filling into the center of the stretched dough.
- 5
Carefully fold the edges of the dough inward to form a neat, sealed square parcel around the filling.
- 6
Pan-fry the parcel in a flat pan with ghee or oil over medium-low heat until both sides are golden, crisp, and the egg inside is set.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving480
Calories
47 g
Protein
7 g
Carbs
28 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Murtabak is a stuffed pan-fried flatbread found across the Muslim world, from Yemen to India to Southeast Asia, reflecting centuries of Arab and Indian merchant influence along the spice trade routes. In Malaysia and Singapore, the Mamak community developed a distinctive version stuffed with spiced minced mutton or chicken and egg, cooked on a large flat griddle with generous ghee. The name derives from the Arabic 'mutabbaq' (folded), describing the technique of folding the thin dough around the filling.
Listahan note
This version uses the roti canai-style dough for the wrapper and a well-spiced mutton filling with onion and egg — the Malaysian street-food classic rather than the sweeter dessert versions found elsewhere.
Technique cues
- The dough must be rested for at least 2 hours so it stretches thin without tearing — the wrapper needs to be almost paper-thin to cook through before the exterior browns too much.
- Cook the filling until completely dry before adding it to the dough — any residual moisture will make the dough soggy and prevent proper browning.
- Press the folded murtabak flat against the griddle with a spatula to ensure full contact and even cooking — a bulging murtabak means uncooked dough in the center.
Kitchen flow
- Parallel prep
- Rest the dough while you cook and cool the filling; both should be ready at the same time for assembly.
- Make-ahead
- The filling can be made and refrigerated up to 2 days ahead; rested dough can be oiled and refrigerated overnight.
- Leftover move
- Leftover cooked murtabak reheats well in a dry pan over medium heat; it loses some crispness but the filling remains flavorful.
- Cleanup rhythm
- Wipe the griddle between murtabak with a dry cloth rather than washing — residual ghee improves the next piece; soak the pan after all cooking is done.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
minced mutton or beef
savory filling protein
Purpose: Well-spiced mutton is the traditional filling and provides the rich, aromatic center that defines murtabak.
Handling: Cook the mince with onion and spices until completely dry — spread it on a plate and let it cool before using as filling so it does not steam the dough.
Adaptation: Ground chicken or turkey works well for a lighter version; cook until dry and season assertively.
eggs
binder in filling
Purpose: Raw egg mixed into the cooled filling binds the meat during cooking and creates a custardy interior that contrasts with the crispy dough.
Handling: Beat and mix into the fully cooled filling just before stuffing — adding egg to hot filling will scramble it prematurely.
Adaptation: A plant-based egg substitute can work but the interior will be less rich and binding.
yellow onion
aromatic sweetness in filling
Purpose: Onion cooked with the meat adds sweetness and moisture to what would otherwise be a dry, dense filling.
Handling: Dice finely and cook until translucent before adding the mince.
Adaptation: Shallots provide a sweeter, more delicate flavor for a slightly more refined version.
ghee
cooking fat
Purpose: Ghee provides the nutty richness and high smoke point needed to achieve the golden-brown, crispy exterior on the griddle.
Handling: Use generously — murtabak cooked with too little fat will have a pale, doughy exterior rather than the characteristic golden crust.
Adaptation: Clarified butter or neutral vegetable oil can substitute; regular butter will burn before the dough cooks through.
Technique notes
- Stretch the dough into a very thin rectangle on an oiled surface rather than rolling it, which compresses the layers — thin stretching preserves the potential flakiness that roti canai dough has.
- The murtabak is ready to flip when you can see the filling through the dough and the underside is deep golden through the edges.
- Serve with sliced cucumber and a small bowl of dhal or curry sauce — the murtabak itself is rich and the acidic or sour accompaniment cuts through the fat.
Ingredient swaps
- Egg-free direction
- Omit the egg from the filling and increase the onion slightly for moisture; the filling will be less bound but still holds together well enough for folding.
- Dairy-free direction
- Replace ghee with refined coconut oil for a dairy-free version; the flavor will be slightly different but the browning and crispness will be similar.
Serve alongside
- Dhal curry for dipping
- Sliced cucumber and red onion
- Mint chutney
- Teh tarik
- Iced lassi (yogurt drink)
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Cooked murtabak keeps at room temperature for 2 to 3 hours and is best eaten fresh; refrigerate for up to 2 days.
- Reheat in a dry nonstick pan over medium heat until warmed through — the crust will not fully recover but the filling reheats well.
Equipment
- Large flat griddle or cast-iron pan (at least 12 inches)
- Oiled surface for stretching the dough
- Wide spatula for pressing and flipping
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