Stuffed Moroccan Ftir – Vegan version

👨‍🍳 Method

For the Wrapping Dough

1. 1
   In a bowl, mix the flour, salt and sugar.

   Bowl
2. 2
   Add the olive oil and the water and Knead about 10 minutes, until you get a smooth, soft dough that doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
3. 3
   Cover and let the dough rest 30 minutes at room temperature.

   💡Oil-and-water dough needs no rising: the rest relaxes the gluten, so the dough rolls out thin without shrinking back.

For the Pastry Filling

1. 4
   In a bowl, mix the onion, parsley, cumin, paprika and black pepper.

   Bowl

To assemble

1. 5
   Divide the dough into 6 balls and roll each ball into a circle very thin on an oiled surface.

   ⚙ Dividing into Balls and RollingRolling pin

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
2. 6
   Spread some of the margarine over each round, scatter the filling on top, fold into a square.

   💡Folding and rolling dough spread with margarine creates layers: over the heat the margarine separates them, and the malawach comes out flaky.
3. 7
   Heat the heavy skillet over medium heat, grease it lightly with the rest of the margarine and fry each fatir 3–4 minutes per side, until golden.

   ⚙ Pan-fryingStoveFrying pan