Roll the dough out 1 / 4 - inch thick on a lightly
floured counter top, and stamp into desired shapes.
Knead a few times on
a floured counter top.
Using your fingers, remove dough (it should be wet and shaggy) onto
the floured counter top.
Turn the dough out onto a lightly
floured counter top and knead, adding more white flour as necessary to prevent sticking, about 5 minutes until smooth.
Not exact matches
Then cover the
top of a
counter and a rolling pin in buckwheat or brown rice
flour and roll your mixture out on it until its nicely thin and perfectly smooth.
Knead the dough on the
counter top, adding up to 1/4 cup more
flour just until it is no longer sticking to the
counter and has a smooth texture.
Roll out your pie crust -
top and bottom - on a
flour dusted
counter.
Some people scoop their
flour out of the canister, essentially packing it down into the measuring cup, or tap the cup on the
counter and then
top off with more
flour.
With as few movements as possible, transfer the dough to a well -
floured counter or surface,
flour the
top of the dough, and pat it into a circular disk about 1 - inch high.
I had a the
flour sitting on the
counter top, and a good amount of leftover cooked quinoa in my refrigerator at the time.
She'd later toss out the dough onto the
floured marble kitchen
counter, on which she'd flatten it into a large round disk, before using the
top of a round glass to cut out circles of dough.
Step 5: Dust your
counter (or an extra piece of parchment paper) with rice
flour and place your dough on
top.
Turn out onto a very well
floured board or just the
counter top and gently knead until it comes together into a still slightly sticky ball.
Flour a flat
counter top.
Roll out onto a
floured board or
counter top.
Gently roll chilled dough out on a
counter or cutting board
floured with about 1 / 41/4 cup / 30 g cake
flour to 1⁄2 in / 5 cm thick, or about 8 in / 20 cm in diameter,
flouring the
top of the dough and the rolling pin with another 2 tbsp
flour, or as necessary to prevent sticking — this is a soft, wet dough.