In a large bowl, mix together the dry ingredients: flours, sugar , salt and baking powder.
Then add the warm water slowly while mixing until it comes together. Knead for 5-7 minutes until you have a soft, smoothe ball.
Cover and let rest for 30 minutes.
Divide your dough into four equal sizes pieces. Keep three covered while you work with the fourth.
Line a baking sheet with parchemnt or wax paper and set aside.
Take 1 tablespoon of butter and spread it out over a clean surface. You'll need at least a 12" x 14" space to work with. Put the dough on the surface and roll out using a rolling pin and your hands into a 12" x 14" rectangle. Don't worry if there are tears, you won't see them in the end. You want the dough very thin and see-throuh.
Sprinkle the dates and about 1/4 of the cinnamon evenly onto the surface. Starting with the wide end, roll the dough up into a rope and then swirl into a pinwheel spiral. Repeat with the other dough pieces, cover, and refrigerate for 30 minutes or until chilled through.
When you are about ready to fry the malawach, you can make the grapes.
Pre-heat the oven to 450 degrees F. Toss the grapes with olive oil and salt and spread out on a parchment limed baking sheet. Roast for 25-30 minutes until grapes are softed and slightly browned.
Frying the Malawach
While the grapes are roasting, it's fry time! Remove one piece of dough at a time and place between two pieces of wax paper. Flatten into a 6-inch circle using a rolling pin. Frying in a little more butter over medium heat in a cast-iron or nonstick pan 1-2 minutes per side until golden brown.
Serve hot with roasted grapes, labneh, mint, honey and sesame seeds.
You can freeze the rolled out but not fried malawach for up to one month.