Vegetarian Martabak

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine the flour, water, and salt in a large bowl.

   Ongeveer 2 min

   Tip van de kok: Mix until a shaggy dough forms.

2. 2

   Add the vegetable oil to the dough and knead on a lightly floured surface for about 10 minutes, until smooth and elastic.

   Ongeveer 10 min

   Tip van de kok: The dough should be soft but not sticky.

3. 3

   Divide the dough into 4 equal balls, brush each with a little extra vegetable oil, cover with plastic wrap, and let rest for at least 30 minutes at room temperature.

   Ongeveer 30 min

   Tip van de kok: This resting period is crucial for the dough to become pliable and easy to stretch.

4. 4

   While the dough rests, prepare the filling: In a medium bowl, whisk the eggs, then stir in the scallions, minced garlic, white pepper, and salt.

   Ongeveer 5 min

   Tip van de kok: Ensure the ingredients are well combined.

5. 5

   Heat a large flat pan or griddle over medium heat and add the frying oil.

   Ongeveer 2 min

   Tip van de kok: The oil should be hot enough to sizzle when a drop of water is added.

6. 6

   Take one dough ball and, on a lightly oiled surface, stretch it very thinly into a large square or rectangle, aiming for a translucent sheet.

   Ongeveer 3 min

   Tip van de kok: You can use your hands to stretch the dough, working from the center outwards. The thinner, the crispier the martabak will be.

7. 7

   Carefully place the stretched dough onto the hot pan.

8. 8

   Quickly pour about one-fourth of the egg filling mixture onto the center of the dough.

9. 9

   Fold the edges of the dough over the filling to form a square or rectangular packet, sealing the filling inside.

   Ongeveer 1 min

   Tip van de kok: Work quickly to prevent the dough from cooking too much before folding.

10. 10

    Fry the martabak for 3-5 minutes on each side, or until golden brown and crispy, and the filling is cooked through.

    Ongeveer 8 min

    Tip van de kok: Adjust heat as needed to prevent burning. The cooking time may vary depending on the thickness of the martabak.

11. 11

    Remove from the pan and place on a wire rack to drain any excess oil.

    Tip van de kok: This helps keep the martabak crispy.

12. 12

    Repeat with the remaining dough balls and filling.

13. 13

    Slice the martabak into smaller squares and serve immediately.

    Ongeveer 1 min

    Tip van de kok: Often served with a spicy dipping sauce, such as sambal.