Instructions for the Dough:

• In a large mixing bowl, combine the flour and salt.
• Add the olive oil and gradually add the water while kneading the mixture until a smooth and elastic dough forms.
• Drizzle a small amount of olive oil onto the bottom of the mixing bowl. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for about 30 minutes.
• While the dough is rising, prepare the filling. Begin by cooking the ground meat in a skillet until it’s browned. Season it with salt and pepper.
• Once the meat is browned, add the chopped onions to the skillet and cook until they turn translucent.
• After cooking the meat and onions, turn off the heat and sprinkle sumac over the mixture. 
• Preheat your oven to 400°F (200°C).
• Dividing the rested dough into 8 equal portions. shape them into balls. Dip each ball into a small bowl of olive oil and sit aside.
• Lightly oil a clean surface, Roll out each dough ball into a thin circle.
•  Once the dough is rolled out, switch to hand-stretching. Carefully lift the edges of the dough and gently stretch them outward, working your way around the circle, until it becomes thin enough to see through.
•  Carefully place approximately two tablespoons of the prepared filling onto one end of the dough circle.
• With the filling in place, roll the dough tightly to enclose the filling, using about two folds for a secure seal.
• Carefully roll up the dough to create a swirl or spiral shape, ensuring the filling is enclosed. Each circle typically yields two Sfiha Yafawia. Cut gently.
• Place the shaped Sfiha Yafawia on an oiled baking sheet, leaving space between each for even cooking and prevent sticking.
• Bake in the preheated oven for about 10-15 minutes or until the pies are golden brown.
• Brush the baked Sfiha Yafawia with olive oil while warm to enhance flavor and moisture. For a tender texture, cover them with a towel to trap moisture. For a crispy texture, place them on a cooling rack to promote air circulation.
• Serve the Sfiha Yafawia warm, and enjoy!