He took the dough out of the bowl and placed it on a board dusted with dry flour.
By now, the dough had relaxed for about half an hour. Its gluten development had reached the lowest level, so there was no need to knead it anymore. Simply forming it into a long strip and portioning it out would suffice.
If one kept kneading at this point, the gluten would develop again, making it difficult to roll out into sheets.
Even if forced into sheets, the resulting flatbreads would turn out dry and hard, unsuitable for making soft yet chewy stir-fried flatbread shreds.
The well-rested dough was very soft and could be formed into a long strip in just a few moments.
Then, one could start portioning the dough by hand. Each piece weighed about one liang, approximately 50 grams.
This weight was just right for rolling out a flatbread of even thickness.
