Mix with your hands or a spoon, incorporating the water little by little. Knead either in a bowl or on a flat surface. Knead until the dough loses moisture. Add the remaining flour little by little using a tablespoon until the dough appears elastic and homogeneous. Place in a bowl with a lid and let it rest for about two hours.

While the dough is resting, prepare the chicken filling. Place two tablespoons of ghee in a pan over medium-high heat. When the ghee starts bubbling, add the crushed garlic first, followed by the yellow onion and spring onion. Cook for a few minutes until they turn translucent.

Next, add the cumin, curry, salt, grated turmeric, and grated ginger. Stir well and cook for about three minutes.

Put all the chicken into the pot, and with a spoon try to shred it while mixing it with the sautéed onions and spices.

Cook uncovered over high heat, stirring occasionally to prevent the chicken from sticking to the bottom. Turn off the stove when you don't see the liquid at the bottom of the pot. Let it rest.

Remove the dough from the bowl. Turn it over on the table, and knead it for a couple of minutes. Divide the dough into eight or nine balls of similar size. Each ball should weigh approximately 90g.

Pour the chicken stew into a mixing bowl, when cool. And add the eggs. Stir well.

Grease a flat surface, put a little oil on your hands, and take the first ball of dough. Put it on the table, and stretch it from the inside out, pushing with the tips of your fingers.

Next, place a generous tablespoon of chicken in the center of the dough, and fold the edges over the filling into an envelope. Mold the murtabak with your hands until it looks square. Repeat this process with all the dough balls.

Over medium heat drizzle some ghee into a pan. Take one murtabak square and cook it on both sides, for about three minutes, until crispy. Add more ghee as you cook the murtabak squares. Use kitchen tongs to turn over the murtabak and press down if your murtabak is thick.

Serve the murtabak with red onion and finely chopped cilantro (optional).

Best enjoyed hot.