To begin, combine plain flour and salt in a large bowl. Make a well, pour in water gradually, and knead until a smooth dough forms. Add 1 tbsp oil and knead further for 5 minutes until elastic. Cover with a damp cloth and rest for at least 30 minutes to relax the gluten for easier stretching later. Proceed to the filling while the dough rests.

Heat 1 tbsp oil in a frying pan over medium heat. Add diced onion and garlic, sautéing until fragrant and lightly golden. Add minced beef, breaking it up with a spoon, and cook until browned. Season with coriander, cumin, white pepper, and salt. Stir well to blend the spices. Remove from heat and let it cool before mixing with eggs.

Once the cooked beef has cooled slightly, transfer to a mixing bowl. Add chopped spring onions and crack in the eggs. Stir until fully combined. The mixture should appear loose yet cohesive. Set aside while preparing the dough for filling.

Divide rested dough into four equal balls. Coat each with a little oil to prevent drying. Let them rest for another 10 minutes to ensure easier stretching. This step ensures thin wrappers without tearing.

On a clean oiled surface, flatten one dough ball with your fingertips, then gently stretch from the centre outwards until paper thin, nearly translucent. Traditional Martabak wrappers are almost see-through yet resilient.

Place a quarter of the beef and egg mixture in the centre of the stretched dough. Fold the sides over the filling to form a neat square parcel. Ensure there are no gaps to prevent leaking during frying. Repeat with remaining dough and filling.

Heat vegetable oil in a frying pan over medium heat, enough for shallow frying. Place each parcel seam side down and cook for 2-3 minutes per side until golden brown and crisp. Adjust heat as needed to avoid burning while ensuring the filling cooks through.

Remove cooked martabak from the pan and place on a wire rack or kitchen paper to drain excess oil. This keeps the crust crisp. Continue frying the remaining parcels in batches.

Transfer to a cutting board and slice into squares or strips for easy sharing. Traditionally, Martabak Telur is cut into small pieces to serve with pickled cucumber and shallots for a refreshing contrast.

Arrange sliced Martabak Telur on a serving platter alongside pickles. Best enjoyed hot with sweet and sour pickles or green chillies for extra bite. For presentation, garnish with fresh coriander or thinly sliced red chillies if desired.