On a lightly floured surface with a floured rolling pin roll out pastry dough into a 20 - by 6 - inch rectangle (about 1/8 inch thick). (epicurious.com)
Roll one piece into a ball and then using a floured rolling pin roll into an oval shape, about 3 mm thick. (cookeatblog.com)
With a rolling pin roll out the dough, or use your hands to pat it out until 1 / 2 - inch thick. (feastandwest.com)