Mix in water and sugar and allow to sit for 10 minutes until foam forms.
In a bowl of a stand mixer, mix the dry ingredients (flour, sugar, salt, and baking soda).
Add the yeast and olive oil and allow to mix.
Meanwhile gradually add in the water till the dough forms.
If the dough doesn't reach desired consistency (see video), add water 1 TBSP at a time.
Once the dough forms, knead by hand for a minute, shape into a ball and cover to proof for one hour.
Once the dough has activated, punch down and shape into smaller balls.
I made 30 balls out of this recipe, 50 grams each which made large sized fatayer, for smaller ones go for 25 grams per ball.
One by one flatten into discs and scoop in filling (Details below).
Fold in at a third, and then the opposite third, finally tuck in from the bottom. (See video for shaping technique)
Repeat for all and place on a well oiled baking pan.
Bake in a preheated oven at 220 degrees for 7 minutes or until tops are nicely golden.