I accidentally bought red berry whole wheat flour instead of the white whole wheat flour so used that in this recipe. It added a brownish tinge to the dough.
Recipe adapted from here
You will need
40 gm strong flour (I used whole wheat)
1 gm instant yeast
1 gm salt
6 tbsp. water
For the filling
20 gm almonds
20 gm walnuts
20 gm sugar
1 tsp. cinnamon
1 tsp. orange blossom water or rose water (I used mint extract)
1 tbsp oil, divided
Mix all the dry ingredients in a mixing bowl. Add the wet ingredients and form dough. Knead well and keep aside covered for a couple of hours. Meanwhile prepare the filling. Grind the walnuts and almonds to a coarse powder and mix in the powdered sugar. Keep aside until needed.
Preheat oven to 375 F. Take the risen dough on a work surface and with the help of some flour roll it out into a large disc.
Transfer to a tea towel and continue to thin it out. Spread half the oil over the top.
Now place the filling in the center of the rolled dough.
Spread the filling out evenly leaving 3/4 of an inch all around.
Make a hole in the center and pull the dough up over the filling.
Continue rolling the dough outwards on all sides making the center wider as you go.
Continue until you reach the end and form a ring.
Seal the edges by pinching them in. Then shape the rings as shown below and place it in a cast iron pan. Apply the remaining oil over the top.
Bake for 10 minutes until the top is brown and mouwarka is crispy.
Transfer to a cooling rack until cool.
The crispy and not overtly sweet dessert is ready.