When you've reached the end of the dough, trim the end of the dough to make a flap and dot the flap with a little egg yolk. Fold the flap and tuck it into the "pocket" formed by the open edge of dough.
I use a dull knife or the tips of scissors to help tuck in the flap without breaking the warqa dough. If a little bit does tear, don't worry about it.
