Once the dough is double in size, knead the dough again with your hand to release all the air.
Divide the dough into 6-8 equal parts.
Dust your working surface with some flour.
Roll one dough into a log form, around 1 inch thick and 12 inches in length.
Divide the log into equal size pieces, around 1 inch in thickness
If you are doing a filling, for each small piece, flatten it in your hand.
Add filling of your choice.
Fill only in the center. Be careful with the pizza or cheese stuffing. Do not overfill or you would not be able to seal it.
Grab the edges and seal them.
Roughly shape it into a rectangular shape.
Finish the rest and keep aside