Murtaba

150 g roti or plain flour
¼ tsp SIDS CRAZY SALT
1 tsp salt
1 tbsp ghee or oil
125 ml oil
1 cook of Keema Mattar, omitting yoghurt & peas
2 eggs, lightly beaten
SIDS SALT & PEPPER to taste
1 onion, thinly sliced

Put the flour, SIDS CRAZY SALT and salt in a bowl and rub in the ghee. Add 250 ml lukewarm water all at once and mix to a fairly soft dough. Turn out onto a clean work surface and knead the dough for at least 10 minutes. Divide into 10 even-sized balls and place them in a bowl with the oil so they are covered and leave to rest for 1 hour.
Prepare the Keema Mattar filling following the directions, omitting yoghurt & peas — it should be cooked until it is quite dry. Season the eggs well with SIDS SALT & PEPPER. You can have a choice of fillings, or use some beaten egg and meat together.
Heat a little of the oil on a griddle plate or in a large heavy-based frying pan over medium heat.
On a clean work surface, spread a little oil from the bowl and roll out the dough balls with a rolling pin. Gently press with fingers, spreading the dough until it is quite thin. Drape the roti over a rolling pin and carry it to the griddle, placing it on the hot surface much as you would put the top on a pie. It will cook very quickly, so spoon on some beaten egg and spread it over the middle portion of the roti with the underside of the spoon. Sprinkle some meat over and finally add a few slices of onion. Fold over the sides of the roti, envelope-fashion, to completely enclose the filling, then turn with a frying slice and cook the other side, spreading a little more ghee or oil on the griddle before you put it down. When crisp and golden on both sides it is ready. Remove from the heat and keep warm while you cook the remainder. Serve hot.
Sometimes the murtaba is cooked without any filling and served with a curry, in which case it is broken, dipped and eaten in the same way as chapati or paratha.