Rolling

Start by flouring the work surface and the dough with pinches of flour—then you can renew the flour as often as you need to without adding much extra flour to the dough. Press the dough to shape it into a rough disk. Holding the rolling pin with one hand at each end, press the dough in strokes close to each other, starting at the edge of the dough closest to you and continuing to the far edge. Turn the dough 45 degrees to the right and repeat. Turn again and repeat. Pressing the dough this way will soften a flaky dough slightly so that it rolls easily; if you try to roll a dough that’s hard from the refrigerator it will just break apart.