If rolling by hand: Dust a working surface lightly with flour. Divide the dough into two logs, around 1.5 inches thick. Cut the log into 1.5×1.5 inch pieces, turn the cut piece cut side down and press down with the palm of your hand to flatten. Using a small rolling pin, gently roll 1/3 of the way up the disc, rotating clockwise, to flatten out the edges of the wrapper with a center slightly thicker than the outer rim. Dust each side with more flour as needed. Repeat until all the dough is rolled and keep them covered as they tend to dry out quickly. Make sure to flour between stacking the wrappers so they don’t stick.