Floured Surface
Dusting a work surface with flour is necessary to keep doughs from sticking to the surface. You will use this technique when rolling out pie or cookie doughs, or kneading bread.
On floured surface roll one portion of dough at a time to 1/8-inch thickness. Using 3- to 8-inch tree-shape cookie cutters, cut out cookie dough. Arrange trees on ungreased cookie sheet about 1 inch apart.
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On floured surface, roll 1/3 of the dough into a circle 3/16-inch thick. Immediately lift dough and press on to outside of bowl, molding firmly to shape of bowl without stretching it.
Transfer to a floured surface, and roll it out to about 35x20cm/14x8in and transfer it to the oiled tray.
To mix dough on a floured surface by pressing the dough down with the palm of your hands then folding it over itself; repeat the process until the dough is smooth and elastic.
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On a lightly floured surface with floured rolling pin, roll dough 1/4 inch thick. Cut out shapes with 1-1/2-inch cookie cutters and transfer to prepared cookie sheets. Bake 8 to 10 minutes or until golden. Cool on wire racks. Makes 6 dozen.
Turn the dough out onto a well floured surface and knead for approximately 10 minutes, until elastic.
Unwrap dough and knead briefly (as described in step 2) on lightly floured surface. Using lightly floured rolling pin, roll out dough to 1/8-inch-thick circle on lightly floured surface. Gently pick up dough circle with both hands.
Once the dough has chilled, place it on a well floured surface and use a floured rolling pin to roll it out. Roll first in one direction, then the other, in order to keep the round shape, (Photo1).
5cm-on a lightly floured surface and lift it with the rolling pin to cover the pie contents, making sure the pastry fits snugly and there are no gaps. Trim the overlapping pastry and use it to make pastry leaves-decorate the top of the pie with these.
To knead by hand, place the dough on a lightly floured surface. Using the heel of the hand, press down on the dough in a forward motion. Then fold the dough over and press again. Continue the process until the dough is very smooth and elastic.
To make biscuits from biscuit mix, combine 2 parts biscuit mix with 1 part water, roll out on floured surface, cut into biscuits, and bake for about 10 minutes at 425º.
Put a ball of dough on the floured surface. Gently press down and away with the rolling pin. Continue back and forth, changing direction each time so that the dough forms a circle.
Dump dough onto a floured surface and knead until homogenous. Roll dough with a rolling pin until about 1 inch thick. Cut out with a 2-inch round cutter and arrange on a baking sheet lined with parchment paper.
On a floured surface, knead the mixture well until it becomes a malleable dough, about 15-20 minutes (or 10 minutes with a mixer). Cover and allow to rise in a warm place until doubled in bulk (1 1/2 - 2 hours).
For yeast-risen products. After letting the dough rise, punching it down knocks out the air before turning it out onto a floured surface for shaping.
Purée
A smooth pureed and strained liquid pulp usually slightly thick.
"A quick crunchy snack. I couldn't understand the instructions about the cutting, so I had to do a little research. "Roll out dough on a floured surface..." more
Murgh Makhani - Moghul Butter Chicken
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 See also: Flour, Dough, Cooking, Oven, Butter
  
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