MARTABAK TELUR
Instructions
Assemble and Cook:
1. Heat a large skillet and oil over medium heat to prevent it from sticking and for a crispy result.
2. Divide the dough into equal balls.
3. On a lightly floured surface, roll each ball into a thin circle.
4. Put the thin circle of the dough into the skillet.
5. Spread sufficient amount of filling in each circle.
6. Fold the dough over the filling. Seal the edges by crimping them.
7. Fry martabak for 1-2 minutes per side, or until golden brown and the filling is cooked through. Don’t overcook or it will be burnt.
The following steps are in line with the text.
I. The ball must be rolled on a floured surface to thicken it.
II. The dough must be folded after the filling mixture is poured.
III. The filling must be whisked before being poured on the dough.
IV. The sides of the martabak need to be fried for less than 2 minutes.
V. The edge of the martabak needs to be compressed into small folds.