Roll the dough between two sheets of
unbleached parchment paper into a round a bit less than 1 / 3 - inch thick.
Not exact matches
The simple masa dough is soft enough to be pressed
into almost an ideal thickness with one motion of the press, and then I quickly roll it a bit thinner between two sheets of thick plastic or
unbleached parchment paper, cut it with a cake cutter, and
into the skillet it goes.
Place the first ball of dough between two sheets of
unbleached parchment paper, and roll
into a rectangle about 1 / 8 - inch thick (about the thickness of a nickel).
Turn out the dough onto a lightly floured piece of
unbleached parchment paper and press
into a disk.
Place another piece of
unbleached parchment paper on top of the dough, and roll out
into a rectangle that is about 1 inch thick.
To make shaping easier, once you have rolled the dough out
into about a 6 - inch round, transfer it to a lightly oiled piece of
unbleached parchment paper.
With a spatula press evenly
into the bottom of a 8x8 - inch square baking pan previously lined with
unbleached parchment paper.