Combine the wheat flour, active dry baker's yeast, granulated sugar, and half of the salt in the large mixing bowl.

Pour in the warm water and 1 tablespoon of vegetable oil, then mix until a rough dough forms.

Knead the dough for 8 minutes until smooth, then cover and let it rise for 45 minutes.

Dice the tomato and onion, then mince the garlic.

Heat the remaining 1 tablespoon vegetable oil in a large pot over medium-high heat, then brown the lamb for 6 to 8 minutes.

Add the onion and garlic to the lamb, then cook for 5 minutes until softened.

Stir in the tomato, black pepper, remaining salt, and fakoy spice blend, then cook for 5 minutes.

Add the water and date paste, then stir until the date paste dissolves into the sauce.

Cover the pot and simmer the lamb sauce over low heat for 40 minutes until the meat begins to become tender.

Divide the risen dough into small portions, then roll each portion into a thick flat disc.

Place the dough discs gently into the simmering sauce, then spoon sauce over their tops.

Cover the pot and simmer for 20 minutes until the dough is cooked through and the lamb is very tender.

Serve the Widjila hot, dividing the lamb, sweet-spiced tomato sauce, and cooked dough among 4 portions.