Murtabak with Chicken

Ingredients(for 1 medium-sized Murtabak per person)

• 1 cup Whole wheat flour (tepung gandum penuh)
• 1/2 cup Water (air)
• 1 large Egg (telur)
• 200g, minced Chicken breast (ayam)
• 1 medium, chopped Onion (bawang besar)
• 2 cloves, minced Garlic (bawang putih)
• 1 stalk, finely chopped Lemongrass (serai)
• 1 small, finely sliced Pandan leaf (daun pandan) - optional
• 1 tsp Coriander powder (serbuk ketumbar)
• 1/2 tsp Cumin powder (serbuk jintan)
• 1/2 tsp Black pepper (lada hitam)
• 1/2 tsp Salt (garam)
• 1 tbsp Cooking oil (minyak masak)
• 1 tbsp, chopped Daun sup (local celery leaves) - optional

Instructions

1. 1

   Prepare the dough by mixing whole wheat flour, water, a pinch of salt, and half the egg. Knead until smooth and elastic, then cover and let rest for 10 minutes.

   10 minutes

   Let the dough rest to improve flexibility for easy stretching.

2. 2

   Heat oil in a pan. Sauté onions, garlic, and lemongrass until fragrant. Add minced chicken, coriander powder, cumin powder, black pepper, and salt. Stir-fry until the chicken is cooked.

   8 minutes

   Cook on medium heat to avoid burning the spices and ensure chicken remains juicy.

3. 3

   Stir in chopped daun sup and sliced pandan leaf. Allow the filling to cool slightly.

   2 minutes

   Adding herbs at the end preserves their fresh aroma and nutritional value.

4. 4

   Divide dough into two balls. Roll out each ball on a lightly floured surface into a thin square shape.

   5 minutes

   Aim for thin, even layers for a crispy finish.