Kids Cheese & Egg Murtabak Recipe

Make the dough

In a large bowl combine 2 cups all-purpose flour and 1 tsp salt. Add 2 tablespoons warm water and 2 tablespoons vegetable oil. Mix until a shaggy dough forms, then knead for 6–8 minutes until smooth and elastic. If dough feels too dry, add water 1 teaspoon at a time; if too sticky, add a little flour.

Divide and rest: Divide the dough into 6 equal portions (for medium-sized murtabaks). Shape each portion into a smooth ball, coat lightly with oil, cover with a damp cloth and let rest for 20–30 minutes to relax the gluten (this makes the dough easier to stretch).

Roll thin: On a lightly floured surface, roll each dough ball into a thin circle roughly 7–8 inches (18–20 cm) in diameter. Aim for thin but not paper-thin — you need strength to hold the filling.

Prepare egg-cheese filling

In a bowl whisk together 4 large eggs, 2 tablespoons milk, 1 tsp salt and 1/2 tsp black pepper until slightly frothy. Stir in 1.5 cups grated mild cheddar and the thinly sliced green onions (3 stalks). Set aside.

Pre-cook (optional, recommended for kids): Heat 1 tablespoon unsalted butter or oil in a nonstick skillet over medium-low. Pour the egg-cheese mixture into the pan and gently scramble until just set but still slightly moist — about 2–3 minutes. This creates a cohesive filling that's easier for little hands. Remove from heat and let cool slightly.

Assemble murtabak

Place a rolled roti on a clean work surface. Spoon about 1/6 of the cooked egg-cheese filling onto the center of the roti, spreading into a rectangle leaving a 1-inch border. Fold the bottom edge up over the filling, then fold both sides in toward the center, then roll or fold down the top to form a neat parcel. Seal edges by pressing gently.

Pan-fry: Heat a large nonstick skillet or griddle over medium heat and add 1/2 tablespoon vegetable oil or a small knob of butter. Place the sealed murtabak seam-side down and cook 2–3 minutes until golden brown, then flip and cook the other side 2–3 minutes. Press lightly with a spatula for even contact. Repeat with remaining parcels, adding more oil in 1/2 tablespoon increments as needed.

Finish and keep warm: After both sides are golden and cheese is melted, brush each murtabak lightly with 1/2 teaspoon ghee or butter for shine and flavor. Transfer to a plate and keep covered to stay warm while you finish the rest.

Garnish and serve: Cut each murtabak into 2–3 wedges for kids. Sprinkle with optional chopped cilantro and serve warm with ketchup or a mild dipping sauce.