Sentences with phrase «on a floured work surface»

Roll out the dough on a floured work surface about 3 - 4 mm thick and line the pie pan.

Roll out the dough on a floured work surface about 3 - 4 mm thick and cut out circles about 8 - 9 cm in diameter.

On a floured work surface roll out the dough about 3 mm thick and cut out 10 - 12 cm round circles.

Mix by hand on a floured work surface until the dough comes together.

Divide the dough into 8 equal portions on a floured work surface.

Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface.

Divide the dough in half and place one piece on a floured work surface.

Working on a floured work surface, roll the pizza dough out into about a 12 - inch round circle.

Using baseball - size lumps of dough, roll on floured work surface into long cylinders about the thickness of a thumb.

Place the pasta sheets on a floured work surface to dry for 10 minutes.

After chilling, place the dough lengthwise on a floured work surface.

Place the dough on a floured work surface and rub on all sides with flour.

Divide the dough into 8 equal portions on a floured work surface.

Flatten the dough into a disk on a floured work surface.

Roll Dough into 11 - x 17 - inch rectangle on floured work surface.

Pinch off a bit of the dough (enough to form a 3 - inch round, about the size of your palm), and stretch it thin on the floured work surface.

When ingredients are well combines, remove dough from bowl and knead it vigorously on a floured work surface for about 10 minutes or until it is smooth and elastic.

Remove the dough from the bowl and knead a few times on a floured work surface.

Roll out Crust dough to 11 - inch circle on floured work surface.

For pita: Roll each dough ball to about a 1/4 - inch thickness (about the size of a hockey puck) with a floured rolling pin on a floured work surface.

Mix until ingredients are combined and knead for about 5 minutes, I use my mixer but if you don't have one just knead the dough with your hands on a floured work surface.

Flatten the dough into a disk on a floured work surface (I used all purpose flour for the work surface, but you can use a gluten - free flour.)

Roll Dough into 11 - x 17 - inch rectangle on floured work surface.

Place dough on a floured work surface and knead until a ball of dough with even distribution of ingredients forms.

On a floured work surface, roll out the dough (do not worry if it is slightly cracked while rolling) about 1/2 cm thick.

Roll dough out on floured work surface to form 10 - inch round or a 12x4 - inch rectangle, about 1/4 inch thick or less.

On a floured work surface, use a floured rolling pin to roll the dough to about 1⁄4 inch thick.

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.

In a large bowl or on a floured work surface, add 3/4 of the flour mixture to the sweet potato and create a well in the middle.

On a floured work surface, roll the dough about 4 mm thick and line the pan, while ensuring a right angle between the bottom and the sides.

Knead dough on floured work surface 3 to 4 times until dough is smooth.

Remove the dough from the fridge and roll out on a floured work surface to 1/2 cm thickness.

On a floured work surface, using a rolling pin, roll each piece of dough into a circle.

Divide Dough in half, and roll 1 half out on floured work surface to 1 / 8 - inch thickness.

Turn the dough out on a floured work surfaced and shape into an 8 - inch circle.

Roll out dough on floured work surface to 12 - inch round.

Transfer the dough on a floured work surface, and flatten to a disc - shape.

On a floured work surface, roll out dough to desired thickness, between 1/16 and 1 / 8 - inch.

On the floured work surface, punch down the dough and cut into 4 pieces.

On a floured work surface, take one dough ball at at a time, and roll the dough into a rectangle making it as thin as you can, approx. 3 mm in thickness.

After the ingredients are thoroughly combined, place the dough on a floured work surface.

Knead until smooth, either in a bowl or on a floured work surface.