Divide the dough into 6 equal balls. Coat each piece with oil and place it on a greased surface.
Spread the ball with the heel of your hand to form a very thin circle.
Stretch the edges and make it as thin as possible. The dough has to be well kneaded and rested so it does not tear much.
Spread about 2 heaped TBSP of the filling in the center and fold the two opposite ends to meet at the center.
Now fold the other two ends to come to the center and form a envelope.
Heat a flat griddle and spray it with some oil.
Place the shaped Mahjouba on the hot pan and cook it on both sides until golden brown.
Repeat the same with the rest of the dough.
Let it cool slightly and then serve.