Irresistible Chicken Murtabak Flatbread Recipe

Murtabak is a type of pan-fried flatbread filled with minced meat, and it’s a beloved snack across many countries, including Saudi Arabia, Kuwait, Yemen, Indonesia, Malaysia, Singapore, Brunei, Thailand, and Bangladesh. Its preparation and flavors can vary greatly depending on the region, which I find really fascinating!

There’s a bit of debate about whether murtabak originated with Arabs or Southeast Asians, given its widespread presence in both Arab and Southeast Asian countries.

What I particularly love about murtabak dough is its stretchy texture, making it such a joy to work with! I stuffed mine with minced chicken, and the flavors were so rich and tasty that it has quickly become one of our go-to favorites!

Recipe Highlights

Texture and flavor - Golden, crispy flatbread that transforms into a soft, pancake-like texture when warm, filled with tender chicken cooked in aromatic spices and curry, and generously topped with fresh spring onions.

Level - The filling is really simple to make, so no need to worry. You might feel a little unsure about working with the dough at first, but don't let that stop you. Once you get the hang of it, it'll be easy. I'll guide you through it step by step below, and you can also watch the video tutorial for extra help.

Size - 12 individual size pieces.

Occasion - Ideal for a weekend family project or anytime you want to wow others with your hidden culinary talents.

Lets Talk Ingredients

For the dough, I'm using my Malaysian roti canai flatbread recipe

You can substitute minced chicken with a blend of chicken and turkey or minced beef.

I’m using mild curry powder, but feel free to use whatever you have on hand. Madras curry powder adds a great heat if you like spicy food, or you can just toss in more chili flakes.

Chili flakes – for a gentle yet delightful kick of heat. Feel free to skip or adjust to your preference.

Cumin seeds - Add an equal amount of cumin or coriander powder along with the curry powder.

SUBSTITUTION: Use an equal amount of fennel, coriander, or caraway seeds, or one star anise—though they’re not identical, they’ll work just fine.

Red onion - Feel free to use any type of onion; it won't make a difference.

Spring onion - Green onion brings a fresh touch to the filling. Try your best to use it.

Ingredients

For the flatbread

• 300 g all-purpose flour

• 1 tbsp ghee (solid)

• 1 pinch salt

• 1 Pcs egg

• 70 ml water (the quantity depends a lot on the size of your egg, so keep in mind that you might need more or less)

For the chicken filling

• 250 g minced chicken

• salt (as per taste)

• 2 tbsp chopped coriander

• 1 Pcs onion (finely chopped)

• 2 tbsp vegetable oil

• 3 clove garlic (finely chopped)

• 0.5 tsp turmeric powder

• 0.5 tsp cumin powder

• 0.5 tsp chilli

• 0.5 tsp coriander powder

• 1 tsp garam masala

• 1 Pcs egg

Instructions

Making the flatbread

1. Begin by combining the flour with the salt, then add the ghee and work it into the mixture with your fingers until it resembles coarse sand. Create a well in the center and crack in the egg, beating it gently with a fork. Gradually add the water, kneading the mixture until it forms a soft dough. If needed, add a little more water or flour to achieve a dough that is soft, non-sticky, and easy to knead. Keep in mind that the size of the egg, as mentioned in the ingredients, will influence the amount of water required, so adjust accordingly.

2. Place the dough on a clean surface and knead for about 5 minutes, or until it becomes smooth. Then, divide the dough into four equal portions and shape them into small balls. Arrange them on a plate and allow them to rest for at least 30 minutes. During this time, the gluten will relax, making the dough more elastic and fun to work with. While Murtabak dough traditionally needs to rest overnight to achieve maximum stretch, this quicker version works just as well, so it’ll turn out great for you too!

Prepare the filling

1. While that's happening, you can start preparing the filling. Heat the oil in a pan and sauté the onion with a pinch of salt for about 5 minutes. Add the garlic and cook for another minute. Stir in the spices and a splash of water to prevent burning, letting them cook for a few seconds. Then, add the meat and mix everything well to coat it with the spices. Season with salt to taste and cook for 10-15 minutes, or until the meat is fully cooked. If the mixture begins to stick, add a bit of water as needed.

2. After cooking, transfer the filling to a plate and allow it to cool completely. Once cooled, stir in the egg and coriander, mixing everything together thoroughly. Set aside.

Making the Murtabak

1. After 30 minutes, you can begin shaping the Murtabak. Take one dough ball and carefully stretch it with your hands until it becomes slightly transparent. There's no need for a rolling pin; simply use your hands in the same way you would stretch pizza dough. You can add more ghee at this stage if you prefer, but I opted for less, so I didn't add any more.

2. Stretch the flatbread into a square or rectangular shape. Scoop 2-3 tablespoons of the filling and place it in the center of the flatbread. Fold the sides over to form a square, ensuring it is completely sealed with no gaps. If there are any holes, the filling might leak out and splatter during cooking.

Cooking the murtabak

1. In a pan, pour a small amount of vegetable oil, just enough to cover the bottom (we'll be shallow-frying).

2. Cook the murtabak on each side for about 3-4 minutes over medium heat, ensuring the edges are evenly cooked. Enjoy!

I hope you love this post as much as I do! For more quick and tasty recipes, check out my Easy Recipe, and don’t forget to subscribe to my newsletter for updates!\

Loved this recipe? Discover even more delicious and easy-to-follow dishes in our Digital Cookbook—'The Ultimate Asian Food Recipes You Can Make At Home' , want to make your own recipes? Grab our Simple Recipe Card Template today!