Martabak may have its roots in Malabar Region of India. When I was little, that's how we called it but now it is just called martabak telor or egg martabak. The skin is spread thin by continuous flipping and grabing action while rotating the dough. The process is similar to making pizza dough although in the case of martabak, the skin is thinner. After reaching the necessary thickness, the skin is spread out and filling consisting of mutton meat, duck (not chicken) egg, curry, green onions, minyak samin (see below), spices, etc. is added. Subsequently, it is wrapped to rectangular shape and fried. So, it is some sort of fried pancake with filling.