Tear off a lemon-sized piece of the dough and roll it between your palms into a smooth ball.
Using just as much flour as is necessary, roll into a very thin disc, about 8 inches in diameter. The dough will put up some resistance at first, but it will relax eventually. You should be able to see the countertop through the rolled disc, that's how thin it should be. Don't worry-- the dough is pretty elastic and doesn't tear very easily.
Now place about 3-4 ttbsp of the stuffing in the center of the disc, leaving a border of about 2 inches.
Fold over the top and then the bottom of the disc over the stuffing, and then fold in the sides, until you have a packet. Push the stuffing into the corners of the packet using your fingers, so it is even.
Sprinkle some flour on the countertop and roll the packet out into a square of about 6 inches.
Heat a cast-iron or non-stick griddle and smear some oil on it. Now place the murtabak on it and cook until golden-brown spots appear on the bottom. Flip over and cook until spots appear on the other side.
Before serving, cut into four squares.
Serve hot with a spiced herb dip (recipe follows).