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For the filling:.
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Combine the dates and orange zest, cinnamon and orange blossom water in a food processor and process to a paste.
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Add olive oil to create a smoother paste, if desired.
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If your dates are hard, your food processor might not be able to grind them so splash a small amount of water on them and heat them in the microwave to soften before processing.
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For the breads:.
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Combine flours and salt in large bowl.
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Add the oil, a little at a time, kneading as you go, add enough water (start with just a few tablespoons!)
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to achieve a soft dough.
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Divide into quarters and knead each quarter on a work surface.
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Pat a quarter into a 6 inch round.
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(The dough may tear, keep pressing it together).
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Cover with date filling, leaving about 1/4 inch around the edge and pat another quarter into a 6 inch round and put this on top of the date filling.
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Press together, seal the edges, and shape into a neat circle.
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Cut into 8 wedges like a pizza.
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Repeat with remaining dough.
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Heat cast iron skillet until quite hot.
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Add as many pieces as will fit without crowding.
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Cook, turning once or twice, until browned on both sides and the dough is cooked through (i.e.
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does not look raw).
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I start the pan on high and I found it useful to turn down the heat after adding the wedges so that I did not burn them before the dough could cook.
