'folded', standard pronunciation: [mu.tˤab.baq]), is a stuffed pancake or pan-fried bread commonly found in the Arabian Peninsula, the Indian subcontinent, and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei, and Southern Thailand.

[4] Its most common form is made from pan-fried crepes, usually stuffed with beaten eggs, chopped leeks, chives, or green onion, and minced meat, which is then folded and cut into squares.

[2][5] In Malaysia, murtabak was originally sold in mamak stalls, and usually includes minced meat (beef or chicken, sometimes goat meat or mutton) along with garlic, egg, and onion, and is eaten with curry, sliced cucumber, syrup-pickled onions, or tomato sauce.

There are similar versions of the bread in places such as Yemen and other regions of the Arabic world and Persia.

The word "mutabar" is the original name for the egg, chilli, and onion flavoured multi-layered pancake.

In Indonesia, the common spices to make the seasoned ground meat are shallots, garlic, ginger, cumin, coriander, turmeric, some salt, and sometimes a little bit of monosodium glutamate.

In Palembang, another variety of martabak is egg-martabak (eggs dropped into the flatten dough before folded while frying) served in curry (usually diced potatoes in beef curry) and topped with chillies in sweet-sour soy sauce called Martabak Haji Abdul Rozak, or more commonly known as Martabak HAR, made popular by an Indian Indonesian named Haji Abdul Rozak.

[15] There are many variety of Martabak, specifically in Indonesia, where various types of emerging toppings are being added to innovate the dish.

The muttabah of Cape Malays in South Africa is mainly filled with minced meat and spinach with a cheese topping.

[18] This naming however, is only valid in Indonesia, since the identical folded thick pancake is called apam balik instead in Malaysia.

Despite sharing the same name (because they are both folded), the cooking method, dough (which uses yeast and baking soda), and the ingredients (usually vanilla extract is added as essence) are different from egg martabak, giving it a consistency more like a crumpet.

While it is baked on a pan, the sweet martabak is spread with butter or margarine, sugar, crushed peanuts, chocolate sprinkles, cheese or other toppings.