| Unwrap the dough, transfer to a lightly floured work surface, and roll until paper thin. |
| Turn the ball of dough onto a floured surface and knead gently until smooth. |
| Unwrap the dough and transfer to a lightly floured work surface and roll as thin as possible. |
| Turn the dough onto a lightly floured surface and knead for about ten minutes, until it is smooth and elastic. |
| Transfer the dough to a lightly floured work surface and divide into 12 rounds. |
| Once everything was mixed together, I turned the dough onto a floured surface and kneaded it. |
