Chicken Murtabak

 

Roti: 

500g flour 

2 eggs 

Pinch of salt  

Pinch of sugar 

200ml condensed milk 

100ml water

 

Filling:

4-5 chicken fillets (minced or finely chopped) 1 tablespoon oil 

2 tablespoons curry powder  

1 red onion 

Salt 

Sugar 

100 ml water  

2 eggs 

 

Method:

In a large mixing bowl, add in all the bread ingredients. Mix to incorporate everything and then  knead for 10 minutes. Leave the dough to rest for 10 minutes (cover the bowl with a kitchen towel  to prevent it getting dry) and then knead for another 5 minutes. 

• Form the dough into a ball and coat it generously with some softened, unsalted butter. Place the  balls in a buttered container, cover tightly with cling film and leave to rest in the fridge overnight. 

 

Filling: 

• Heat up a pan, pour in oil and fry the onion with the curry powder until fragrant. • Add in minced / chopped chicken and stir in well. Then add in water and season with salt and  pepper.  

• Keep on stirring until the chicken is cooked through. Then leave the mixture to cool. Once cooled,  crack in the two eggs and mix in well.  

 

Assembling the Murtabak: 

• Coat the working surface generously with some softened unsalted butter or oil. Place 1 ball of  dough on the surface and flatten it with your fingers. Continue pressing and pushing the dough  with the heels of your hand to stretch it. 

• Stretch it as thin as possible, until you can almost see through it. Now and then spread some  softened butter on the dough to help the stretching. 

• If you want, you can lift 1 edge of the dough and carefully pull to stretch it even more.  • Add in 2-3 spoons of the filling to the middle of roti, then fold the dough into a square,  overlapping in the middle and making sure the filling is fully covered by the dough. • Do the same with the rest of the balls. 

 

Cooking the Murtabak: 

• Heat some butter in a pan on medium heat. Cook the murtabak on the pan for a few minutes until  the bottom looks crispy. Flip it and continue cooking for a few minutes on the other side also. • Served with pickled onion and Dahl