For the roti:

For the filling:


For the roti:

In a bowl combine the flour and baking powder with the water.

Knead until getting an smooth dough.

Cover and let it rise overnight.

The following day, divide the dough in four equal parts.

Roll these thinly out on an oiled work surface.

Spread with ghee, then fold and shape into balls.

Set aside and let them rise for 30 minutes.

After this, roll out each dough piece into a thin rectangle.Place the filling in the center of the dough pieces, then brush with the beaten eggs over the meat.

Wrap the dough over the meat to form an square.

Then heat up some ghee on a frying pan and fry the murtabak until nicely browned on all sides.

Serve hot.

For the filling:

In a wok, fry the turmeric in a little ghee.

Add the mutton and fry for 2 minutes, then add the remaining ingredients and fry until the meat is well done and the onions are tender (around 8 minutes).

Season to taste and set aside.

Let it cool down before using.