After the dough has been shaped into a ball and rested for about 5 minutes, press into disks about 3 inches (8 cm) in diameter (A–B). Fold the top edge over to meet the bottom edge (C), press against the seam, and roll to be seam-side down (D). Gently roll the ovals until 3 to 4 inches (9 to 10 cm) long, adding a bit of pressure to taper the ends (E–F).
