Murtabak 
From Singapore Hotels & Singapore Lifestyle
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Murtabak, in a nutshell, is Prata with fillings. The dough is the same and so is the technique for stretching it. The fillings are added before frying, while the dough has been stretched sufficiently. Fillings include minced meat such as chicken, mutton or sardines, an egg and sliced onions. The sides are then taken in to meet in the centre, creating a square envelope with all the goodies safely inside. It is then pan-fried on the griddle.
One murtabak is more than a meal in itself. The best have crispy edges and a soft but not leathery dough. With each bite, your teeth will sink into a generous mixture of eggs and minced meat. The meat should be well-cooked and flavoured with spices and seasonings beforehand, and added to the murtabak only when you make your order. If the filling is good, you would not even bother to touch the curry gravy that comes along with it.
