1- By mixing the components a homogeneous dough is taken.( 10-15 min.)
2- After kneading the dough it is put on the counter and cut as 110gr.
3- Sliced dough is covered with hekimoglu -ugralik flour.

Note: Not to be get dried the dough is covered with a nylon.
4- It is waited 30min.
5- At the end of this period it is opened with rolling pin.It is related to the dough's opening quantity.
6- The opened dough is baked by putting them on each other.
7- The baked dough is put in the water tank and watered.
8- To dry the wet dough it is hanged up.
9- The phyllo is put on each other and waited 10-60min.in this position.This process is repeated two times.
10- The last filling is done 3 times and it is covered with nylon.
11- It becomes ready to use by packaging.