To prepare the dough, combine both types of flour, salt, and vinegar in a large bowl.

Add the oil and rub it into the flour with your palms until the mixture resembles coarse crumbs. Gradually add the warm water and knead until a soft, fluffy dough forms. Cover the bowl with plastic wrap or a towel and let the dough rest for about 30 minutes.

For the filling, mix together the sugar, vanilla, cinnamon, and clove powder in a bowl. To shape the pies, divide the dough into 4 equal pieces. Take one piece and roll it into a long stick. Cut it into 3 equal parts, giving you 12 pieces in total. Roll each piece into a small ball with your palms.

Lightly flour your work surface and place one dough ball on it. Sprinkle the surface with a bit more flour, and roll out the dough into a thin, round sheet about 30 cm in diameter. While rolling, sprinkle the dough with flour to prevent sticking. Brush 2 tablespoons of olive oil over the surface of the dough, spreading it evenly.

Sprinkle 1 ½ tablespoons of the sugar mixture over the entire surface. To fold, bring the right side of the sheet towards the center, then fold the left side towards the center without overlapping too much to ensure even cooking. Next, fold the top side towards the middle, followed by the bottom side.

Heat a saj (traditional griddle) or a non-stick pan over medium heat, then reduce the heat to low. Place the pie on the griddle or pan and cook until golden on both sides, turning occasionally to ensure even cooking.

Serve these Cypriot pies warm, drizzled with honey if desired. Enjoy!