1. In a bowl, combine the two types of flour, salt, and vinegar, and mix. Add the oil and rub it in, meaning rub with your palms until coarse crumbs form.
2. Add the water and knead until you have a soft dough.
3. Cover the bowl with plastic wrap or a towel and let the dough 'rest' for about 30 minutes.
Make the filling:
1. In a bowl, mix all the ingredients for the filling.
For the Sajji Pies:
1. Divide the dough into 4 equal pieces. Take one piece and roll it into a long log. Cut it into 3 equal parts. Take each piece one by one and, working with your palms, form 3 small balls.
2. Flour your work surface and place one ball on it. Sprinkle a little more flour over the surface. Roll out a thin round sheet, about 30 cm. While rolling, sprinkle the sheet with flour so it doesn't stick to the rolling pin. Put 2 tablespoons of olive oil on the surface of the sheet and brush it all over. Sprinkle the entire surface with 1 ½ tablespoons of the sugar mixture. Fold the sheet by bringing the right side towards the center and then the left side towards the center, being careful that they don't overlap too much (if the sheet is thick, they won't cook evenly).
3. Then, fold the top part towards the middle. Do the same with the bottom part. Heat the sajji (a traditional convex griddle) or a non-stick pan, then completely lower the heat. Place the pies on it and cook until they are golden brown on both sides. Turn them occasionally so they cook evenly.
