Rolling the Old Fashioned Way-with a Pin

The most obvious way to get your cracker dough into shape is to use a rolling pin. It’s an effective, no-nonsense way to get that cracker dough thin, and it gives you a feel for the dough, which goes a long way in making you a great cracker-baker.

Start with a lightly floured surface and rolling pin: rub a few pinches of flour into your rolling pin, and then fling a few more pinches over a clean work surface. Place the dough in the center of the floured area and roll from the center of the dough away from you. Next, place the rolling pin back in the center of the dough and roll toward you. Resist the urge to roll back and forth over the dough; it’s makes it difficult to get an even sheet of dough, and the back-and-forth motion actually toughens the dough.