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These wafer-thin flatbreads are achieved by rolling each one out on a floured surface as thinly as possible.
Roll each one out on a floured surface until you have a thin sheet just 2mm thick and about 25cm in diameter.
Roll one disc of chilled dough on a floured surface.
On a floured surface, roll out one ball of the dough to about 16 -inch thick.
On a floured surface, gently roll the potato into a 25cm circle (sprinkle over more flour, if need be).
Punch down and knead lightly on a floured surface.
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On a floured surface, roll the dough out until it's about [convert: invalid number] thick.
You should do this on a floured surface.
On a floured surface, roll out one dough round.
2. Roll dough out on a floured surface until thin.
Put the dough on a floured surface and knead until elastic (about 15 minutes).
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