In a large baking bowl* mix the yeast with 65 g flour. Add the warm water, stir and let this dampfl stand for 15-20 min.
Add the eggs, oil, honey and salt, stir until well mixed. The dough can remain a little bit lumpy. Add the remaining flour, mix well, then shape the dough onto a lightly floured surface. Knead for about 2 min until it is relatively smooth. The dough should be fairly firm and difficult to knead. If it is soft and sticky, add more flour until it is very firm. Place the dough in a large clean baking dish form and cover with plastic wrap. Let rise for about 2 hours, until doubled in volume.
Line a baking sheet with parchment paper (Glezer recommends using a thick baking sheet (insulated) or using 2 baking sheets on top of each other to prevent the bottom from browning too much) Shape the dough onto a lightly floured surface, dust with a little flour. Pull the dough apart a little and flatten.
Divide into 6 equal parts. Set the pieces aside, covering with plastic wrap. Remove all flour from the surface. Have ready a small baking bowl with water. Roll out each piece of dough without flour very thinly (0, 3 to 0.6 cm) into a rectangle (does not have to be completely even). If the dough sticks to the surface, loosen it with a palette. Roll the dough very tightly into a roll. Roll back and forth with your hands until you have a very narrow roll of
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