Mix well the all-purpose flour, oil, and salt together. Knead it into a soft dough using water. Keep aside for at least an hour.

To prepare the stuffing, heat 2 tbsp of oil in a pan. Add in the chopped garlic and onions and saute until translucent.

Next, add in the chicken mince and saute until the water dries up.

Add in the dry masalas - salt, Kashmiri red chilli powder, cumin powder, coriander powder, and black pepper powder. Mix well.

Add half a cup of water, cover with a lid, and let it simmer until the chicken is cooked. Once cooked, dry the chicken completely. Remove from heat and allow it to cool.

In the meantime, prepare the egg mixture. Whisk two eggs in a large bowl. Add in the salt and black pepper powder. Whisk well.

Next add in the tomatoes, green chillies, and chopped coriander leaves. Mix well.

Once the chicken mixture has cooled down completely, add it to the eggs. Do not add when it is hot or the eggs will cook.

Divide the dough into six equal portions. Roll out the dough as thin as possible.

Place the cheese slice in the middle. Add the tablespoon or two of the stuffing onto the slice. Make sure the stuffing only rests on the cheese slice.

Wrap over the sides on the stuffing so as to make a parcel. Like you make a square parantha. You can use a bit of water to seal the folded edges.

Heat a tawa or a griddle. Add a bit of oil.

Place the murtabak folded side down on the tawa. Keeping the flame on low to medium heat, cook the murtabak until golden and crisp. Be sure to cook the sides as well.

The murtabak is ready to serve. Garnish with chopped coriander leaves and serve hot.