Martabak

Method

Make the dough by combining flour, water, salt and 2 tablespoons of oil, kneading until smooth and elastic, then rest for 30 minutes. Meanwhile, fry onions and garlic until fragrant, add minced beef and cook until done, then season with soy sauce, pepper and salt, and set aside to cool. Beat eggs with a pinch of salt and set aside. Oil a work surface generously and stretch a piece of dough very thin using your fingertips until almost transparent. Spread a portion of the meat filling on one half of the dough, pour beaten egg over the filling, and sprinkle with spring onions. Fold the dough in half to create a rectangular parcel, then fold edges inward to seal. Heat oil in a large frying pan over medium-high heat and fry the martabak for 3-4 minutes each side until golden brown and crispy. Drain on kitchen paper and serve hot with sweet chilli sauce or sambal.