Prepare the dough

• Combine the all-purpose flour, wheat flour, baking powder and salt in a large bowl.
  ½ cup whole wheat flour, 1½ cup all-purpose flour, 1½ teaspoon baking powder, Salt to taste
• Add the egg and oil, then gradually add water until a soft dough forms.
  1 small egg, 4 tablespoon cooking oil
• Knead until the dough becomes smooth and elastic. Add the water gradually rather than all at once, as you want a soft dough that can be stretched without becoming sticky.
  water as required

Divide and rest the dough

• Divide the dough into 6 smooth balls. (Depending on your pan size, you can make larger or smaller muttabaq)
• Grease the bowl you used to knead and keep the balls in it. Liberally brush all the dough balls with oil to prevent them from drying.
  cooking oil
• Cover the bowl with cling wrap or kitchen linen and let it stay untouched for a minimum of 2 hours.

Cook the meat filling

• Heat oil in a thick bottomed pan on a medium to high flame.
  1 tbsp cooking oil
• Add the minced garlic and sauté until it starts browning.
  5 garlic cloves
• Add the chopped onion and sauté until translucent.
  1 medium onion
• Add the minced beef and salt and stir till browned. If using pressure-cooked shredded meat, then you can add it at the end.
  500 grams ground meat
• Add all the spice powders and give a good mix.
  ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, ½ teaspoon cumin powder, 1 tablespoon coriander powder, ½ teaspoon black pepper powder
• Cover and cook for 10 minutes, stirring occasionally.
• Taste and adjust the salt and spices. If there is excess liquid in the cooked beef, then cook it uncovered until dry.
  Salt to taste
• Add the finely chopped tomato and sauté for just a couple of minutes. If using shredded cooked beef or chicken, add now.
  1 tomato
• Remove from heat and let it cool. Once cooled, you can divide the portion and refrigerate or freeze for later
• Transfer the cooled meat mixture to a bowl and stir in the eggs, shredded cheese, chopped green leaves, and salt.
  1 cup chopped spring onions, shredded cheese , 3 large eggs, Salt to taste

Stretch the dough thinly

• Roll or slap down the dough ball until transparent (like you do for Porottas). Place 2 to 3 tablespoonfuls of the meat-egg mixture in the centre of the stretched dough. Spread the filling into a thin layer in a square shape.
  
• Then fold the sides of the dough over the meat, one side at a time, to form a complete square parcel.
  

Cook

• Heat the thick-bottomed pan with a little oil enough to coat the pan.
• Lift the folded Mutabbak and place it on the pan. This can get tricky if you used the countertop, so be careful while lifting. I used the board, so I just flipped the board and transferred the parcel onto my palm.
• Place the parcels on the hot pan and cook for about 4 to 5 minutes, flipping carefully until browned and cooked.
  

Serve

• Cut them into squares or diagonally and serve immediately with lemon wedges.