Rotate the dough so that it lies away from you lengthwise. Seal each end of the rectangle by pressing it lightly with the rolling pin. Roll the dough out into a rectangle three times longer than its width. Make sure that it does not stick by moving it around and dusting it frequently with small amounts of flour. Maintain a uniform thickness and keep the corners square. Brush away the excess flour and fold the dough in thirds, as done previously.
