Begin to roll out the dough, moving in a single direction, in order to make a rectangle 3 times longer than its width. Dust frequently with small amounts of flour to prevent sticking. The dough should have a uniform thickness and the corners of the rectangle should be square.
Remove the excess flour with a pastry brush and fold the rectangle in thirds (like a letter): fold the upper third over the middle, then bring the lower third over the other two.
