Martabak (Arabic means: folded) is a dish commonly found in Saudi Arabia (especially in the Hijaz region), Yemen, Indonesia, Malaysia, Singapore, and Brunei. Depending on the location, the name and composition of the martabak can vary.

The history of martabak in Indonesia began in the 1930s, a number of young men from the Lebaksiu region, Tegal, Central Java, pitted their lives by selling food and children's toys at celebrations held in big cities like Semarang. In this city one young man named Ahmad bin Abdul Karim became acquainted with a young Indian who was an expert at making food from flour dough named Martabak, named Abdullah bin Hasan al-Malibary who then married his sister.

He was one of the young Indians who managed to modify the martabak from the original recipe. This is to adjust to the tastes and habits of people in Indonesia, especially Javanese, who generally like to eat vegetables and do not like to consume excessive meat.