Date and Nut Pastry

Ingredients

• 2 cupsall-purpose flour
• 1/4 cupsugar
• 1/4 cupoil or butter
• 1/2 cupwater
• 1 tspspice — cardamom or cinnamon

Method

1. In a large mixing bowl, combine 2 cups of all-purpose flour and 1/4 cup of sugar. Mix well to ensure the sugar is evenly distributed throughout the flour, which will help create a consistent sweetness in the pastry.
2. Add 1/4 cup of oil or melted butter to the dry ingredients. Use your hands or a pastry cutter to blend the fat into the flour mixture until it resembles coarse crumbs. This step is crucial for ensuring a flaky texture in the final pastry.
3. Gradually add 1/2 cup of water to the mixture, stirring with a wooden spoon or your hands until a smooth dough forms. Knead the dough gently for a few minutes until it becomes elastic and smooth. Cover the dough with a damp cloth and let it rest for about 15 minutes to relax the gluten, which will make it easier to shape.
4. After resting, divide the dough into small, equal portions. Roll each portion into a ball and then flatten it into a disc about 1/4 inch thick. This thickness will ensure even cooking and a tender pastry.
5. Preheat your mitad or a large skillet over medium heat. If using oil, add just enough to lightly coat the cooking surface. Place the shaped pastries onto the hot surface, cooking them in batches if necessary.
6. Cook each pastry until the bottom is golden brown and slightly puffed, then flip to cook the other side. The pastries should have a light, golden color and a slightly crisp exterior when done.
7. Once cooked, remove the pastries from the heat and let them cool slightly on a wire rack. This allows any excess moisture to evaporate, keeping the pastries crisp. Serve warm to enjoy the full flavor and aroma of the Date and Nut Pastry.