Seal the edge of the dough to the coil, and set the folded dough upright on an oiled tray. Coat the top of the coil with oil, and repeat the folding process with the remaining balls of dough. Have a large piece of plastic wrap handy to cover the folded dough loosely as you work, so the dough doesn't dry out.
The shaped dough will need to rest, covered, for 15 to 20 minutes before cooking. Often the first dough coils you've shaped will have rested enough to cook by the time you finish folding and rolling all the dough.
