Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp baking powder
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 2 medium onions, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground turmeric
- Salt and pepper to taste
- Vegetable oil for frying
Special Equipment Needed:
- Rolling pin
- Large skillet or griddle
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Mix well.
2. Add the warm water and vegetable oil to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic.
4. Cover the dough and let it rest for 30 minutes.
5. In a separate bowl, mix the chopped onions, cilantro, cumin, coriander, turmeric, salt, and pepper.
6. Divide the dough into 8 equal portions. Roll each portion into a ball and flatten it with a rolling pin.
7. Place a spoonful of the onion mixture in the center of each flattened dough portion.
8. Fold the edges of the dough over the onion mixture, creating a square or rectangular shape.
9. Heat a large skillet or griddle over medium-high heat. Add enough vegetable oil to coat the bottom of the pan.
10. Place the murtabak in the skillet and cook for 2-3 minutes on each side until golden brown.
11. Repeat with the remaining murtabak.
- Time:
Preparation time: 45 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 8 pieces
Nutritional information:
- Calories: 230
- Fat: 11g
- Carbohydrates: 28g
- Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Chopped scallions or shallots can be used instead of onions.
- Ground cinnamon or cardamom can be used instead of cumin.
Variations:
- Add cooked ground beef or lamb to the onion mixture for a meaty murtabak.
- Use different spices or herbs in the onion mixture, such as curry powder or mint.
- Add shredded cheese to the onion mixture for a cheesy murtabak.
Tips and Tricks:
- Make sure the dough is well-rested before rolling it out to prevent it from shrinking.
- Use a non-stick skillet or griddle to prevent the murtabak from sticking.
- Serve the murtabak hot with a side of chutney or yogurt sauce.
Storage Instructions:
- Store leftover murtabak in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the murtabak in a toaster oven or oven at 350°F for 5-10 minutes until heated through.
Presentation Ideas:
- Cut the murtabak into bite-sized pieces and arrange them on a platter.
- Garnish with chopped cilantro or scallions.
Garnishes:
- Chopped cilantro or scallions
Pairings:
- Serve with a side of cucumber salad or raita.
Suggested Side Dishes:
- Cucumber salad
- Raita
Troubleshooting Advice:
- If the murtabak is sticking to the skillet or griddle, add more oil to the pan.
- If the dough is too dry, add more warm water.
- If the dough is too sticky, add more flour.
Food Safety Advice:
- Make sure the onions are fully cooked before adding them to the murtabak to prevent foodborne illness.
Food History:
- Murtabak is a popular street food in Southeast Asia, particularly in Malaysia, Indonesia, and Singapore.
Flavor Profiles:
- Savory, spicy, and aromatic
Serving Suggestions:
- Serve as a snack or appetizer.
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Region: Malaysian