Directions

Preparing the Roti

1. Combine the flour, salt, sugar, and ¼ cup of ghee in a mixing bowl. Using a stand mixer (with paddle attachment) set on low, mix the ingredients until you get a clumpy mixture.
2. Add the egg, milk and water. Continue mixing with the paddle attachment until a smooth elastic dough is formed.
3. Knead until the dough is soft, and portion into 16 equal balls. Slather each portion with a teaspoon of ghee. Cover lightly and allow to rest at room temperature for 4-6 hours.
4. You could leave the dough to rest overnight in the fridge, but make sure to warm it up to room temperature before working on it again.

Preparing the Stuffing

1. Boil the potatoes until cooked, the mash with a potato masher. Set aside.
2. Remove the husk, and soak the dried tamarind in ½ cup of water until soft. Then mash it in the soaking water. Strain through a sieve and reserve the water. In a wok, heat some oil and fry the onions, garlic and ginger until golden.
3. Next, mix the curry powder, garam masala with some water and add to the wok.
4. Fry the ingredients until the oil splits and add in the tamarind water.
5. Add the minced meat and mashed potatoes.
6. Fry until the stuffing is dry and season with salt to taste.

Making the Murtabak

1. Now, you’ll need to flatten out the dough. Coat your hands liberally with ghee, and prepare your working area by coating with some ghee.
2. On your work surface, flatten a ball of dough with the ball of your palm. You want a flat, round piece of dough about 0.5cm thick.
3. Then you will need to stretch out the dough. Slowly pull outwards to thin the dough, before pressing the dough back onto the work surface. Repeat until the dough is paper thin.
4. You want the dough to be paper thin, almost see-through. This will take a bit to master, and the dough can stretch out quite big – up to 60cm in diameter.
5. Mix in the eggs with the meat stuffing.
6. Put a portion of the minced meat into the center of the roti and roughly flatten with a spoon.
7. Fold the edges of the roti over the stuffing, to get a square shaped murtabak.
8. Pan-fry until the surface of the murtabak turns golden brown, and flip onto the other side to brown. Serve hot.