How to Make the Perfect Martabak
Indonesian · Hard · 50 min · 4 servings
Martabak is an Indonesian stuffed savory pancake that features a crispy and layered exterior filled with a fragrant mixture of spiced minced meat and eggs. It is a popular evening street food sold by vendors who skillfully fold and press the dough on a large flat griddle.
Why this recipe works
This Martabak recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 580 calories with 26g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 250 grams all-purpose flour
- 250 grams ground beef or lamb
- 4 whole eggs, beaten
- 1 teaspoon ground cumin
- 3 tablespoons vegetable oil
- 3 stalks spring onions, finely sliced
Step by step instructions
Step 1: Make and Rest the Dough
Combine flour with a pinch of salt and enough warm water, about 150 milliliters, to form a smooth and elastic dough. Knead for 5 minutes until supple, then divide into 4 equal portions. Coat each portion generously with vegetable oil and allow them to rest for at least 20 minutes under a damp cloth.
Step 2: Cook the Filling
In a skillet over medium-high heat, cook the ground beef with ground cumin and a pinch of salt, breaking the meat up as it cooks. Once the meat is browned and cooked through, transfer to a bowl and allow to cool slightly. Mix in the beaten eggs and sliced spring onions.
Step 3: Stretch and Fill
On an oiled flat surface, gently stretch each dough portion by hand into a very thin rectangle, being careful not to tear it. Place a quarter of the filling mixture in the center, then fold the edges of the dough over the filling to form a neat square parcel, sealing in the filling completely.
Step 4: Pan Fry Until Crispy
Heat a flat griddle or large non-stick pan over medium heat with a tablespoon of oil. Place the stuffed martabak parcels onto the griddle and cook for 3 to 4 minutes per side, pressing down gently with a spatula, until both sides are deeply golden, crispy, and the filling is fully set.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground beef → ground chicken or diced mushrooms for a lighter filling
- all-purpose flour → plain flour works identically and can be used as a direct replacement
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not resting the dough long enough which makes it too elastic and impossible to stretch into a thin sheet
- Using too high heat on the griddle which burns the outside of the martabak before the egg filling has time to fully set inside
Nutrition facts
Per serving: 580 calories, 26g protein, 48g carbs, 32g fat, 2g fiber.
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