1- Dough is kneaded in dough caldron until having homogeneous bright dough.

2- The kneaded dough is waited 30-60min.according to the heat of the place. (In winter this period is more).

3- The dough is cut as 150-350gr.

4- Rolling process is applied.

5- After the rolling process the dough is enlarged as 65-75cm.-35-45cm width, and thickness (2-3mm)

6- The dough is baked in 320-330 C heat oven. Well baking is realizes in good quality oven.

7- It becomes ready to eat after the baking finished.