Compared to phyllo, Warqa is slightly thicker and a bit more glutinous, and is more moisture resistant than phyllo.
It is made from flour with oil, salt and water added to it. The ingredients are mixed, and let rest for about half an hour.
A small amount of the wet dough is then dabbed over the surface of a hot griddle in a large circle. It is let sit there a few seconds to cook on one side. It turns translucent within seconds. Then, it is removed from the griddle, added to a stack of the pastry sheets, and lightly oiled.
It is then sold for use in making pastries, at which point it receives further cooking, and becomes crispy.
In Morocco, it is made and sold right at markets.
Phyllo dough, spring roll wrappers (note that both will absorb a bit more moisture than Warqa.)