Switirhisiwa:
-Safed atta (Fulawu yo basa) leyi sefiweke 1 & 1⁄2 wa Tikhapu
-Namak (Munyu) 1⁄4 tsp
-Mafurha 2 tbs
-Pani (Mati) 1⁄2 Khapu kumbe hilaha swi lavekaka hakona
-Mafurha yo sweka yo gayela

Swiletelo:
-Eka xibya, chela vuswa byo basa,munyu,mafurha u hlanganisa kahle.
-Hakatsongo-tsongo chela mati u tlhela u hlanganisa ku kondza ku endliwa nhlama yo olova.
-Funengeta u yi tshika yi wisa ku ringana 30 wa timinete.
-Phemba nhlama nakambe hi mafurha,fafazela vuswa eka ndzhawu yo tirhela eka yona u tlhela u peta nhlama hi ku pfuniwa hi rolling pin.
-Sweswi tsema nhlama hi cutter,grease hi mafurha u fafazela flour eka 3 rolled dough.
-Eka nhlama yin’we leyi rhungeleriweke, veka nhlama yin’wana leyi rhungeleriweke ehenhla ka yona (yi endla 4 wa ti layers hi ndlela leyi) ivi u yi peta hi ku pfuniwa hi rolling pin.
-Hisisa griddle u sweka eka low flame for 30 seconds each side then u hambanyisa 4 layers & u yi tshika yi hola.
-Yi tseme hi roll na samosa patti size hi cutter naswona yinga freezer eka zip lock bag kuringana 3 weeks.
-Tsema matlhelo lama saleke hi xitirhisiwa xo tsema.
-Eka wok,hisa mafurha yo sweka u gayela ku kondza yi golden & crispy.