Egg Murtabak

Ingredients(for 1 medium murtabak per serving)

• 1 cup Whole wheat flour (tepung gandum penuh)
• 3 large Eggs (telur ayam)
• 2 stalks Spring onion (daun bawang, finely sliced)
• 1 medium Red onion (bawang merah, diced)
• 2 cloves Garlic (bawang putih, minced)
• 1 piece Pandan leaf (daun pandan, tied in a knot) - optional
• 1/4 cup Low-fat milk (susu rendah lemak)
• 1 tsp Curry powder (rempah kari)
• 1/2 tsp Black pepper (lada hitam)
• 1/2 tsp Salt (garam)
• 2 tbsp Olive oil (minyak zaitun, for cooking)

Instructions

1. 1

   Combine whole wheat flour and a pinch of salt in a bowl. Slowly add water and knead until a smooth, soft dough forms. Cover and let rest for 10 minutes.

   10 minutes

   Resting the dough helps gluten development for a pliable murtabak skin.

2. 2

   Heat 1 tbsp olive oil in a pan. Sauté red onion, garlic, and pandan leaf until fragrant. Discard pandan leaf after sautéing.

   3 minutes

   Pandan adds subtle aroma; remove before stuffing for best flavor.

3. 3

   In a bowl, beat eggs with curry powder, black pepper, and salt. Add sautéed onions, spring onions, and low-fat milk. Mix well.

   2 minutes

   Whisk eggs until frothy for a light, fluffy filling.

4. 4

   Divide dough into 2 balls. Roll each into a thin rectangle on a lightly floured surface.

   3 minutes

   Thin dough ensures a crispy, golden murtabak shell.