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1. 01Mix the soft dough.Combine both flours, yeast, granulated sugar, and salt in a large bowl. Stir in lukewarm water and dough oil until no dry flour remains, then beat firmly with a spoon for about 2 minutes. The dough should be soft and tacky rather than firm enough for ordinary bread kneading.
2. 02Let it rise.Cover and leave in a warm, draft-free place for about 60 minutes, until roughly doubled. Fold the dough over itself with an oiled spatula to deflate it, cover again, and rest for 10 minutes. A cool room may require longer for the first rise.
3. 03Fill and seal.Mix brown sugar, walnuts, and cinnamon. With lightly oiled hands, take pieces of dough about 65–70 g each. Flatten one in your palm, put a generous tablespoon of filling in its center, and bring the edges up around it. Pinch closed without trapping filling in the seam. Repeat, distributing the filling evenly.
4. 04Fry gently.Heat a thin layer of the frying oil in a nonstick skillet over medium-low heat. Set filled dough seam-side down in the pan, leaving room between pieces. Cook for about 1 minute, turn, then press gently with an oiled wide spatula to a disk about 4 inches / 10 cm across. Cook for 2–3 minutes until golden.
5. 05Cook through and cool briefly.Turn again, cover the pan, and cook for 2–3 minutes more until the dough is cooked through and the filling melts. Adjust the heat if the outside darkens too quickly; open the first pancake to check there is no raw dough. Repeat in batches, adding oil as needed. Let the finished pancakes stand for about 10 minutes before eating, and beware of the hot syrup inside.

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