description Murtabak Overview
Murtabak is a stuffed savory flatbread popular as street food in Malaysia, Singapore, and Saudi Arabia. It is made by folding a thin wheat dough around a filling of spiced minced meat, egg, and onion, which is then pan-fried on a griddle until crispy. Believed to have been introduced to Southeast Asia by Indian Muslim traders, it is typically served in large squares and accompanied by curry or pickled onions.
insights Ranking position
Murtabak ranks #35 of 142 in the Flatbread ranking, behind Tlacoyos, ahead of Blini.
help Murtabak FAQ
How is murtabak different from roti canai?
Murtabak and roti canai use a very similar dough, but murtabak is heavily stuffed with a spiced mixture of minced meat, onions, and eggs before being pan-fried. Roti canai, on the other hand, is typically served plain or just folded, acting as an accompaniment to dhal or curries.
What meats are traditionally used in Malaysian murtabak?
The most common meats used in Malaysian and Singaporean murtabak are mutton, beef, or chicken. The meat is minced and heavily spiced with curry powder and garlic, then mixed with raw egg and diced onion just before it is wrapped in the dough.
Where does the word "murtabak" come from?
The word "murtabak" is derived from the Arabic word "mutabbaq," which translates to "folded." This refers directly to the cooking technique of folding the dough over the meat filling to create a sealed square packet.
What dips are typically served with murtabak?
Murtabak is usually accompanied by a bowl of mild, slightly sweet curry sauce or a refreshing onion and cucumber salad in vinegar. Some street vendors also provide a spicy tomato-based chili sauce to cut through the richness of the meat and dough.
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