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.
Not exact matches
On a lightly
floured work surface, using a rolling
pin, roll out discos until 1/2» larger in diameter.
Scoop out a large tablespoon of batter roll it into a ball then pat it flat
on your
floured surface and roll it out to a 1/4 inch thick round with your rolling
pin (sorry folks, I have no photos of process other the top one) making sure the lefse doesn't stick to the rolling
pin or
work surface (I carefully use a bench scraper to lift it from my marble to the skillet).
Roll the dough: Place parchment
on the
work surface, and lightly
flour parchment and rolling
pin.
Working with one ball at a time, roll the dough out
on a lightly
floured surface with a lightly
floured rolling
pin.
I like it the best, but I also saw
on Joy the Baker that she puts the
flour and butter
on a
surface and
works the butter in with a rolling
pin.
On a
floured work surface, using a rolling
pin, roll each piece of dough into a circle.
When that was done, after about 45 minutes, I took the dough out of the bowl, cut it in four pieces, formed a ball of each piece, and rolled them with a rolling
pin on a well -
floured working surface.
On a lightly
floured work surface, use a rolling
pin to roll the dough out.
Working on a lightly
floured work surface, take one dough ball and, using either a rolling
pin or your hands, spread the dough out gently into the shape of a square, or something close to it.
On lightly
floured surface use a rolling
pin and
work from the center to the edges to roll each piece into a ten - inch circle.