Vegan Egyptian Fitter

In a mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well. Add the vegetable oil and warm water. Stir until a soft dough forms.

Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Shape the dough into a ball and place it back in the mixing bowl. Cover the bowl with a clean kitchen towel and let the dough rest for 1 hour, or until it doubles in size.

Preheat the oven to 400°F (200°C). Grease a baking sheet and set aside.

After the dough has risen, divide it into 4 equal portions. Roll out each portion into a thin circular shape, about 8-10 inches in diameter.

For the savory option, spread the grated vegan cheese evenly on one half of each dough circle. Top with spinach, cherry tomatoes, and black olives. Season with salt and pepper to taste. Fold the other half of the dough over the filling and seal the edges by pressing them together.

For the sweet option, brush the melted vegan butter over each dough circle. Sprinkle the sugar, ground cinnamon, and chopped nuts evenly over the dough. Fold the dough in half and seal the edges.

Place the filled dough on the greased baking sheet and bake in the preheated oven for about 20-25 minutes, or until golden brown and crispy.

Remove the vegan Egyptian Fiteer from the oven and let it cool for a few minutes. Serve warm.