Thursday, 13 May 2010

The Art of Making Murtabak








Above is the final product, accompanied by three different types of South Indian curries - chicken, vegetarian and lamb with potatoes. The murtabak - crispy bread with fillings of minced lamb and aromatic onion - is a meal by itself. All this for under AUD11.








The fillings are placed ready to be wrapped up once the fresh dough translates into a delectable bite of roti.

















Utensils of the murtabak maker.







Swirling the dough on to the hot plate - the very first step of making murtabak.
Images taken at the Mirchi Indian Cuisine Cafe, Sydney CBD World Square.
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