Cut the dough into strips approximately 2 to 2 ½ inches wide. If you're using Moroccan warqa, you'll need to carefully separate the layers of dough before cutting.
These strips of warqa are about 12 inches long – long enough that only one layer of dough is needed for each briouat.
If using smaller diameter warqa, you'll need two layers of dough for each briouat. If using phyllo dough, you'll need two long layers; if using spring roll paper, one 2 x 8 inch strip of dough should be enough.
