Flatten the dough into
a disk on a floured work surface.
Not exact matches
On a lightly
floured work surface, roll out one of the dough
disks into an 11 - inch diameter circle about 1 / 8 - inch - thick.
Place the dough
on a lightly
floured work surface and pat it into a
disk.
Roll the second
disk of dough
on a
floured work surface to a 12 - inch circle about ⅛ - inch thick.
Remove one
disk of dough from the refrigerator and roll it out
on a
floured work surface to a 12 - inch circle about ⅛ - inch thick.
Place one dough
disk on work surface (leave other
disk in the refrigerator) and dust with
flour blend.
Working one at a time, roll out
disks of dough
on a lightly
floured surface ⅛» thick.
Roll dough
on lightly
floured work surface or between two large sheets of plastic wrap to 12 - inch
disk.