Makes 8

3 1/2 cups flour
1 1/2 teaspoon salt
1 teaspoon sugar
3/4 cup ghee, room temperature
3/4 cup milk
1/2 cup water
1 cup minced mutton or lamb, dry-fried with a little oil, salt and a pinch of curry powder until fragrant
8 eggs
1 onion, sliced finely
1 cucumber, sliced finely
8 tablespoons tomato ketchup
Curry to serve on the side

In a large bowl, mix the flour, salt, sugar and 1/4 cup of the ghee. When the mixture comes together in a ball, add the milk and water. Knead for about 5 minutes to form a smooth, elastic dough ball.

Divide into 8 balls, coat with ghee, cover with a damp cloth and let rest at room temperature for at least 5 hours.

To cook, heat a frying pan on low heat. Roll out and flip the dough ball into a rectangle shape as thinly as possible so you can see through the dough. Drizzle a little ghee on the frying pan and lay the flat dough in the frying pan. Crack an egg in the middle spreading the egg out. Sprinkle a thin layer of onion and curried minced lamb and let cook for about 3 minutes. Fold the edges in to meet in the middle so that the fillings are enclosed within the rectangle-shaped envelope. Drizzle more ghee in the pan and turn the folded murtabak over, cook for 2 minutes more per side until golden brown. In Singapore murtabak is served with a side of tangy curry, and cucumber slices topped with tomato ketchup.