Martabak

Instructions

1. Prepare the dough
   In a large bowl, combine flour and salt. Make a well in the center and add oil and warm water. Mix until a soft dough forms. Knead for 5 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
2. Cook the filling
   Heat 2 tablespoons of oil in a large pan over medium heat. Add onion and garlic, sauté until fragrant and translucent. Add ground meat, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
3. Season the filling
   Add curry powder, cumin, and coriander to the meat mixture. Stir well to combine. Season with salt and pepper to taste. Cook for another 2-3 minutes until spices are fragrant. Remove from heat and let cool slightly.
4. Complete the filling
   Add sliced green onions to the meat mixture and mix well. Set aside while you prepare the dough for cooking.
5. Roll the dough
   Divide the dough into 4-6 equal portions. On a lightly floured surface, roll each piece into a very thin, large circle (about 12-14 inches in diameter). The dough should be thin enough to be almost translucent.
6. Assemble the Martabak
   Brush the surface of the rolled dough with oil. Place about 1/2 cup of meat filling in the center. Pour approximately 1/4 cup of beaten eggs over the filling. Fold the edges of the dough over to create a rectangular packet, sealing the filling inside.
7. Cook the Martabak
   Heat 2-3 tablespoons of oil in a large pan over medium heat. Carefully place the Martabak in the pan and cook until golden brown on both sides, about 3-4 minutes per side. Press down gently with a spatula to ensure even cooking.
8. Serve
   Cut the Martabak into squares and serve hot with cucumber and tomato slices. Provide sweet soy sauce on the side for dipping. Enjoy while still warm and crispy.