Murtabak — Stuffed Griddle Bread with Ground Mutton

Ingredients

• 3 cups all-purpose flour
• 1 cup warm water
• 2 tbsp condensed milk
• 1 tsp salt
• 6 tbsp ghee, plus more for the griddle
• 1 lb Ground Mutton
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 2 tbsp curry powder
• 1 tsp turmeric
• 4 eggs, beaten
• 4 scallions, sliced
• 1 cup pickled onion in vinegar, to serve
• 1 cup dhal or curry gravy, to serve

Method

1. Knead the flour, salt, condensed milk, and water into a smooth dough, divide into four, coat generously in ghee, and rest at least 4 hours. The long ghee rest is what lets you stretch it thin later.
2. Brown the Ground Mutton with the onions, garlic, curry powder, turmeric, and salt until dry and crumbly, 12 minutes. Cool, then stir in the beaten eggs and scallions right before assembling.
3. On a well-oiled surface, slap and stretch a dough ball outward until it's nearly transparent and about 14 inches across. Tears in the middle are a problem; tears at the edge are not.
4. Spoon a quarter of the filling into the center in a square, then fold the four sides over it like an envelope, sealing the seams.
5. Cook on a well-greased griddle over medium heat, 4 minutes a side, pressing occasionally, until deep golden and the egg inside is fully set.
6. Cut into squares and serve with pickled onion and curry gravy for dipping.