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For the dough, combine flour, salt, oil, and hot water. Knead for 5 minutes until a soft dough forms, then rest for at least 1 hour. Add in more/less flour or water as required.
For the filling, sauté onions in oil until soft. Add spices, garlic ginger paste, and tomato purée, cooking for 2 minutes.
Add chicken mince and cook for 10-12 minutes until fully cooked. Beef or lamb mince will require more time.
Let the filling completely cool, then mix in eggs, chopped coriander and spring onions.
Divide the dough into 8 portions. Roll each into a ball, then roll out thinly on an oiled surface using either an oiled rolling pin or your hands, until slightly translucent.
Add 2 tbsp of filling in the centre, top with 1 tbsp of mozzarella cheese.
Fold the dough's edges over the filling like a parcel, pressing gently to flatten.
Heat a pan with a little oil over medium-low heat. Cook the murtabak for 3-4 minutes per side until golden brown, including the edges. Serve hot!