I’d like to share this recipe with my readers because it has resulted in good martabak so far (or, until I discovered the most recent recipe). The main difference to the previous recipe is this recipe uses yeast as well as baking soda. The yeast did help with creating nest-like texture somewhat (see top left picture below); in fact, I had been making martabak with this recipe few times (because we were pretty happy with the results). I still use non-stick teflon pan to make my martabak and therefore I cannot make them thick, neverthless they still turned out fairly good (at least better than my previous attempts)
- 250 grams flour
- 375 cc luke warm coconut milk (or can be substituted with warm milk)
- 150 grams sugar
- 2 eggs
- 1 teaspoon instant yeast
- 1/4 teaspoon baking soda
Mix the yeast to warm coconut milk, stir well until dissolved and foamy, then set aside.
Combine flour and sugar in a big bowl, then make a well in the middle, slowly pour the eggs and warm coconut-yeast mixture while keep mixing everything together. Once the batter is all mixed well, add in the baking soda, stir and set aside for about 30 minutes in warm place.
Heat up the pan and pour in the batter, cook until well done and it is ready for any fillings you like. In this photo below I have used chocolate rices, shredded cheddar, slices of bananas, and sweet condensed milk for the filling.
*It is easy to find a warm place during summer, but in winter I will just sit my batter inside microwave (closed but not turning it on).