Divide the dough in half and roll each half into a rough log. Snatch off golf balls sized pieces of the dough and put them into a bowl. Cover the dough balls with oil. This is to make it possible to stretch the dough without the dazzling skill of the prata man. The sight of a prata man at work is really something, and after today, I have a new appreciation for their skillfullness! Let the dough stand for an hour. If you don't have enough oil or you don't want to waste so much, put them into a flat pan and fill a little with oil, then turn over the dough every once in a while.
While the dough is standing, fry up the filling, starting with the onions and garlic until tender, then the meat and finally the tumeric. Taste and season, then set aside.
- Only press out the dough when the pan is ready for frying. This applies to every flat bread you fry. So the pan have to be clear before you proceed to press out another ball of dough. This is because once pressed out, if left on the surface for too long, the dough starts sticking to the surface and your thin dough will be impossible to remove. On the other hand, just after you press it out, the dough is wonderfully slick, and comes off the table easily.
- The dough can only be pressed once. I'm assuming its the oil that makes it especially malleable, because the first time you press out the dough it'll stretch thin and long, but if you crumpled it back together and attempt it again, the dough shrinks into itself and becomes rubbery, refusing to stretch. If this happens, return to oil bath and rework it later. Don't worry if there are holes, they'll be covered up with egg later, and they don't affect the taste at all.
Ok, so how exactly to press out the dough? Take a ball of dough and place it on a flat surface. With the heel of your hand, press down on the dough and push outwards. Do it all over the dough, until you have a paper-thin piece of dough. Pick up the pastry and place it in the pan. Drop 3-4 tablespoon of egg over one side of the pastry, top over with sufficient amount of the meat filling, and with a spatula, flip the empty pastry over the fillings. Let until the egg is set, then flip over. Cook both sides until golden brown, and we're done! The murtabak is ready to be served with a small bowl of the dahl.
Our dismal first attempt:
Subsequent much more successful effort:
And I like to eat mine like this =)