In about 30 minutes, the dough can be placed on a table and rolled until it become as thick as necessary. Rolling can be made either by hand using a heavy pin or with the help of special equipment. As a result, the dough should be smooth and should not be crumbly. The dough for the lower parts should by 18-20mm thick, while for the upper parts it should be 11-12mm. Of course, the dough for prosphoras used in church services will be much thicker.