Maramurdumurdu is a unique style of johnnycake flatbread made from wholemeal flour. The name maramurdumurdu translates to ‘hand bread’, ‘mara’ meaning hand and murdumurdu ‘bread’ because the johnnycake is the size of your hand and is held like a taco in your palm when you eat it. The maramurdumurdu is made by mixing boiling hot water and wholemeal flour together to create a soft dough. The dough is rolled flat with a unique rolling pin called wirri mai that is purposely designed for making the maramurdumurdu. The flattened dough is embossed with a unique zigzag design with the handle of the wirri mai. The maramurdumurdu is cut to size in a circle shape with the kurruru mai (biscuit cutter). The johnnycake is cooked on both sides on a flat hot cooking surface. Finally, maramurdumurdu is filled with a regional selection of mai (vegetables) and pardu (meat).
Serves 2 people
Maramurdumurdu is a very simple flatbread to make and it only needs two main ingredients: murdumurdu (wholemeal wheat flour) and kauwi (water). If you want to make the maramurdumurdu fancier you can blend different Australian food grains into the murdumurdu flour such as wattleseed, kangaroo grass seed, purslane seeds, Australian millet, sandalwood nuts or macadamia nuts to add flavour and texture. Australian indigenous spices, herbs or salt can also be added for a unique flavour. If you are gluten intolerant you can replace the wholemeal wheat flour with brown rice flour.