In a mixing bowl, combine the flour, oil, water, and salt. Knead the mixture until a smooth, elastic dough forms. Cover the dough and let it rest at room temperature for about 2 hours to allow the gluten to relax. Once rested, divide the dough into four equal parts. Roll each portion into a smooth ball, then flatten and roll out into thin, large circles roughly the size of a dinner plate.

Heat 2 tablespoons of oil in a skillet over medium heat. Add the minced garlic and stir-fry briefly until fragrant, being careful not to brown it. Add the ground meat and cook, stirring constantly, until it browns and crumbles. Stir in the diced onion, soy sauce, and the Martabak spice blend. Continue stir-frying for about 5 minutes until the meat is well seasoned and cooked through. Transfer the mixture to a plate and let it cool completely.

In a large bowl, whisk the eggs until frothy. Add the cooled meat mixture, sliced green onions, and optional herbs, stirring until all ingredients are evenly combined into a cohesive filling.

Preheat a skillet over medium heat until hot. Place one dough sheet or wrapper into the pan. Spoon a quarter of the filling onto the center of the sheet. Fold the sides over the filling, creating a neat, sealed package. Cook the Martabak for 2 to 3 minutes on each side, or until crisp and golden brown. Repeat the process for the remaining dough and filling.

Plate the Martabak while still warm, pairing it with your chosen sides for a complete breakfast or dinner experience. Enjoy the crispy layers and savory filling with every bite.