For the roqaq: Mix the salt into the flour, then add the water and mix until it forms a dough.

Turn the dough out onto a counter or work surface and knead for about 15 minutes or until smooth.

Once smooth, wrap the dough in plastic wrap and let it rest for 1 hour.

Preheat the oven to 475°F (245°C).

After the dough has rested for 1 hour, divide it into 8 equal pieces and form them into balls. Roll and stretch each dough ball as thin as you can make it. Place the rolled out dough onto a baking sheet (you may only be able to fit 1 or 2 at a time) and bake for 5 minutes or until the bread has puffed up, gotten some color, and is crispy.

For the Om Ali: Preheat the oven to 400°F (205°C).

Crumble the roqaq into a large baking dish. Pour the melted butter over the roqaq pieces.

Toast the almonds and pistachios in a dry pan over medium heat, stirring frequently, until they’re nice and fragrant. Crush the toasted nuts lightly, then sprinkle them evenly over the crumbled roqaq, followed by an even layer of the sultanas.

Whisk together the milk, cream, and sugar in a pot, then set it on the stove and bring it to a simmer. Remove it from the heat and let it cool for 5 minutes, then whisk in the cinnamon, cardamom, and rose water.

Gently pour the milk mixture over the roqaq mixture. Lightly push down the roqaq, nuts, and sultanas to make sure that all of the roqaq gets soaked.

Bake for 25 minutes or until the top is browned and the milk bubbles.

Take the Om Ali out of the oven and serve it forth warm or cold.