To Roll Out Dough

Sprinkle the pastry board with flour; lay the dough on it and work lightly with the hands until free from cracks. Flour a rolling pin; press down the pastry and then with sharp quick strokes roll pastry on one side only to the thickness required.

Roll pastry lightly and try to press equally with both hands. When rolling flaky or puff pastry, always roll away from you, using short quick strokes and lifting the rolling pin between each stroke.

Never allow pastry to stick to the board, but lift occasionally on the rolling pin and dust some flour underneath. If anything has stuck to the board, scrape it off carefully with a knife before beginning to roll again.