Chicken Murtabak Flatbreads

5 from 4 votes

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!

Prep Time40

Cook Time6

Passive Time (For Dough)8

Servings: pieces

Author: Bea & Marco

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