The following steps are in line with the text.
I. The ball must be rolled on a floured surface to thicken it.
II. The dough must be folded after the filling mixture is poured.
III. The filling must be whisked before being poured on the dough.
IV. The sides of the martabak need to be fried for less than 2 minutes.
V. The edge of the martabak needs to be compressed into small folds.