How to Make Murtabak and Banana Roti

First up, apologies to those in the chat room who said hello and did not get a response from me; I had my head down most of the time during this broadcast thanks to keeping half an eye on baby Noah right through, while at the same time making sure I didn’t keep burning my rotis (which I managed to do a couple of times). Despite my best efforts Noah ended up stealing chunks of the one plain roti canai I made On Air hence why there’s no image of it.  All part of the joys of livestreaming on a shoestring.

Plus I had a false start when my audio failed thanks to a USB cable coming loose (right after I thanked poor old Rode microphones, of course), so this was in fact Take 2.

Roti Canai Dough –


  • 500 g strong bread/baker’s flour
  • 1/2 Tbsp salt
  • 50 ml condensed milk
  • 50 ml ghee
  • 1 egg white
  • 200-250 ml water
  • 1/4 cup ghee, extra for coating and flipping the dough


  1. Combine all the ingredients except extra ghee in the bowl of a mixer. Using a dough-hook attachment, mix on a slow-ish setting for about 10 minutes.
  2. Dough should be a smooth, soft texture, very pliable but not sticky to the touch.
  3. Scrape dough out onto a clean surface and cut into 8 even pieces.
  4. Knead pieces in the palm of your hands, folding in if necessary but working it so it becomes a smooth, round ball with no creases. You shouldn’t need any oil or flour.
  5. Coat each ball with ghee and place in muffin tray. Cover with cling wrap and allow to rest at room temperature for about 2 hours.
  6. Flip the dough:

–  Flatten a piece of dough with the palm of your hand.

–  Assuming you’re right-handed, position your left hand palm down on the flattened dough, and your right hand palm up with your fingers under the edge.

–  Lift dough with your right hand and ‘throw’ the dough away from you to your right, creating a figure 8 with your elbows in the air as you do. Keep flipping until paper thin, then stretch the edges a bit further, being careful not to tear dough.

  1. Place a teaspoon of ghee on non-stick pan, then slide pan underneath the roti.
  2. Spread murtabak filling on surface, then fold in the sides to seal.
  3. And another teaspoon of ghee on top, cover and cook on low heat for 2-3 minutes or until light brown on the bottom.
  4. Flip and cook the other side, covered, for another minute. Remove lid and cook until done.
  5. 11. Slice up and serve with a curry dip and pickled onion.

Murtabak Filling –


  • 200g minced meat
  • ½ brown onion, minced
  • 3 cloves garlic, minced
  • 2-3 Tbsps kurma curry powder
  • ½ tsp salt
  • ½ tsp sugar
  • ½ Tbsp chicken powder
  • 1 Tbsp oil
  • Egg
  • Onion slices


  1. Combined minced onion, garlic and kurma curry powder.
  2. Saute with oil until light brown. Add minced meat and seasoning.
  3. Mix well and simmer until meat is cooked through
  4. Allow to cool before use.
  5. Combine 2-3 Tbsps mince with 1 egg and a few onion slices for each portion of roti murtabak.


Banana Roti –


  • 1-2 bananas, sliced
  • 2 Tbsps condensed milk


  1. Spread banana slices on stretched roti dough.
  2. Fold up, dab with ghee, then cook for about 5 minutes total until both sides are done.
  3. Drizzle condensed milk in a lattice pattern, then cut into 6-8 slices. Serve with a side of vanilla ice cream (optional).

banana roti

tn_Lenovo         Rode Mic



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