How to Prepare the Borek Dough or "Yufka"
1/2 glass water
2 eggs
2 glasses flour
6 and 1/2 soup spoons butter (or margarine)

Sift the flour, keeping back 2 soup spoonsful. Pour the flour into a large salad bowl and make a hollow place in the center. Put an egg 1/2 glass water, a half spoonful of melted butter, and salt into the hollow, and make the dough by mixing and kneading these ingredients. Sprinkle the dough with flour and let stand 15 minutes, covered with a damp cloth.

With a rolling pin roll the dough to a thickness of 2 cm. Spread on 3 soup spoons of softened butter. Cut the dough into 3 pieces, placing one on top of the other. Roll the 3 pieces. Spread on the remaining butter. Cut again into 3 pieces and place one on the other. Knead a few minutes and shape into a ball. Divide the dough into balls, a little bigger than the size of a tennis ball and roll out each of these balls to obtain the "yufka" - thin disks of dough approximately 60 cm in diameter. Let dry a little before using.