Roll out the dough - Chin-Chin Making Tutorial

SAED Chin-Chin Making Training - Roll out the dough

Place the chilled dough on a clean, lightly floured surface. Use a floured rolling pin to roll the dough out until it is an even 1/4 inch (0.6 cm) thick all the way around.
1. Try to keep the dough in the shape of a rectangle as you roll it out. If there are uneven edges, use a knife to trim them away before cutting the main part of the dough into pieces. The scraps of dough should be re-kneaded together and re-rolled after you form pieces from the main portion. Cut additional pieces from these scraps once you roll the scraps back into a workable form.