In order to the dough does not stick, it is rolled out on a flat surface, previously sprinkled flour . As necessary, add flour in the process. Used for rolling with rolling pins. The rolling pin size is about 40-45 centimeters with a diameter of about 5 centimeters. It’s good if it is equipped with handles on both sides.
Usually the dough is rolled out in two directions, turning it in the process, so that each section will be rolled out smoothly. You need to start rolling the dough from the middle, from the center, moving forward and backward.
If you need to roll out soft and sticky dough thin , then you need to put it between two large sheets of oiled parchment paper, sprinkling them lightly with flour. After that, we will act with a rolling pin. If there is no paper, then instead of rolling, in order to roll out is a dough, we’ll use a bottle of cold water and a tightly closed neck. The rolling process should be done gradually and carefully, avoiding sheet tearing.
For dumplings , dumplings, pasties, manti and khinkali the dough is rolled in two ways. In the first, a large thin sheet is made, from which mugs are cut out with a glass or saucer, depending on the prepared dish. The rest of the dough is rolled out again. In the second method, a sausage is formed from a piece of dough, cut across the bars, which are dipped in flour on both sides and each rolled out with a rolling pin. The experienced housewife gets the mugs of the correct shape and the same size.