Murtabak

Ingredients

• 2 cups bread flour
• 1/2 tsp salt
• 1 egg
• 3/4 cup water
• 4 tbsp ghee, divided, plus more for the griddle
• 14 oz ground beef
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp curry powder
• 1/2 tsp chili powder
• Salt and pepper
• 4 eggs, beaten
• 2 tbsp chopped scallion
• Cucumber pickle and curry sauce, to serve

Before you cook

• Knead the flour, salt, egg and water together for 10 minutes into a smooth, elastic dough.
• Coat the dough generously in 2 tablespoons of ghee and divide it into 4 balls.
• Cover the balls in oil and let them rest for at least 2 hours at room temperature.
• Cook the onion and garlic in the remaining ghee over medium heat for 4 minutes until soft.
• Add the ground beef and spices and cook, breaking it up, until fully browned and completely dry, about 8 minutes.
• Season with salt and pepper and let the filling cool to room temperature.
• Once cooled, stir the beaten eggs and scallion into the filling.

Steps

1. Heat a well-oiled griddle or large flat skillet over medium heat.
2. Oil your hands and stretch one rested dough ball out on the griddle until paper-thin.
3. Spoon a quarter of the meat and egg filling onto the center of the dough.
4. Fold all four sides of the dough over the filling to make a sealed square parcel.
5. Fry for 4 minutes on the first side, pressing gently with a spatula.
6. Flip and fry the other side for 4 minutes until golden and crisp and the egg is fully set.
7. Cut into wedges and repeat with the remaining dough and filling.
8. Serve hot with cucumber pickle and curry sauce for dipping.