Transfer the dough to a lightly floured work surface and divide into 12 rounds. |
Unwrap the dough and transfer to a lightly floured work surface and roll as thin as possible. |
Roll out just over three quarters of the dough on a lightly floured work surface and line the flan tin. |
On a lightly floured surface, roll the dough into a thin round and line a flan tin with it. |
Once everything was mixed together, I turned the dough onto a floured surface and kneaded it. |
Unwrap the dough, transfer to a lightly floured work surface, and roll until paper thin. |