Martabak Telor (Savory Filled Pancake)

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Water
• 1/2 teaspoon Salt
• For frying as needed Vegetable Oil
• 1 lb Ground Chicken
• 4 large Eggs
• 4 stalks Green Onions
• 1 medium Onion
• 2 cloves Garlic
• 2 teaspoons Curry Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour, 1 cup of Water, and 1/2 teaspoon of Salt. Mix until a smooth, elastic dough forms. Divide this dough into 4 equal balls. Lightly coat each dough ball with vegetable oil, cover them, and let them rest for at least 1 hour at room temperature. This resting period allows the gluten to relax, making the dough easier to stretch.
2. 2While the dough rests, prepare the filling. Finely chop the 1 medium Onion and mince the 2 cloves Garlic. Heat 2 tablespoons of Vegetable Oil in a 10-inch skillet over medium-high heat (about 375°F or 190°C). Add the chopped onion and minced garlic and cook until they are fragrant and softened, about 2-3 minutes. Add the 1 lb of Ground Chicken to the skillet. Cook, breaking it up with a spoon, until it is no longer pink and is fully browned, about 8-10 minutes. Drain off any excess fat.
3. 3Stir the 2 teaspoons of Curry Powder, 1/2 teaspoon of Salt, and 1/4 teaspoon of Pepper into the browned chicken mixture. Mix thoroughly to combine all the spices. Remove the skillet from the heat and set the chicken mixture aside to cool completely. This prevents the eggs from cooking prematurely.
4. 4In a medium bowl, whisk the 4 large Eggs until well combined. Add the chopped green onions (from the 4 stalks) and the cooled chicken mixture to the whisked eggs. Stir everything together until evenly distributed.
5. 5Lightly grease a clean work surface with a little Vegetable Oil. Take one of the rested dough balls and gently stretch it as thin as possible into a large, very thin sheet. Aim for a translucent sheet, being careful not to tear it. This might take practice.
6. 6Heat 2 tablespoons of Vegetable Oil in a large, flat-bottomed skillet or griddle over medium-high heat (about 375°F or 190°C). Carefully place the stretched dough sheet onto the hot, oiled surface. It should sizzle gently.
7. 7Pour approximately 1/4 of the egg and chicken mixture onto the center of the dough sheet, spreading it slightly but leaving a border. Quickly fold the edges of the thin dough over the filling to create a square or rectangular shape, enclosing the filling. Press the edges gently to seal.
8. 8Cook the martabak for 4-6 minutes per side, until it is golden brown and crispy. The outside should sound crisp when tapped. Carefully flip the martabak using a spatula to cook the other side until golden brown and equally crispy. Ensure the filling is cooked through.
9. 9Repeat steps 5 through 8 with the remaining 3 dough balls and the rest of the egg and chicken mixture. This will make 4 individual martabaks.
10. 10Serve the martabak hot, cut into squares for easier handling. The crispy exterior and savory, spiced filling make for a delicious meal.

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