Prepare Dough: Mix 4 cups flour, salt, sugar and yeast in a large bowl. With a wooden spoon, stir in the oil and water to form a soft dough. Place dough on a lightly floured surface. Knead 5 to 7 minutes, until smooth and elastic, adding more flour as needed to keep dough from sticking. The kneading can also be done in an electric mixer using the dough hook attachment. Knead on low speed for 3 to 4 minutes. Place the dough in an oiled bowl and turn to coat both sides. Cover with a cloth and then with a large towel. Let it rise in a warm, draft-free place 25 to 35 minutes, until doubled in size. Shape Dough: When dough has risen, remove from bowl and shape into a log about 20 inches long. Cut into 20 equal pieces. Shape each piece into a ball and place on a lightly floured cloth (an old pillowcase works well.). If dough is sticky, dust balls lightly with flour as you shape them. Cover balls with waxed paper or parchment and then with a towel. Let them rest for 20 to 25 minutes until almost doubled in size. Line two large shallow baking pans with parchment or foil and drizzle with 3 Tbsp oil each. Preheat oven to 375 degrees. With a rolling pin, roll each ball into a circle about 5 inches in diameter. Place a scant 1/4 cup of filling from the selected recipe (pages 122 and 123) on each circle. Bring edges of dough up and pinch closed to form a triangle. If the pie doesn’t stay closed, dip a finger in water and dab lightly on the edges, then pinch closed. Place 10 pies on each baking tray. Bake Pies: Bake for 20 minutes. Remove pies from oven and brush lightly with additional oil. Return to oven and continue baking 20 to 25 minutes until pies are browned. Transfer to a rack to cool. NOTE: Baked Fatayer freeze well. Defrost and reheat in a 350 degree oven or in a microwave.