The dough should be smooth and not stick to the board.
Roll the dough out to a big rectangle.
Lay a damp towel over it and let it rest for about 15 minutes.
Flour your hands and work the dough from the middle outwards until you have the dough stretched to about 3 ft by 3 ft (1meter x 1meter)If work table is not big enough to roll out a 3 ft. by 3 ft. dough, divide the dough into 9 (divide into 3, then divide each third into 3 more) and roll out each portion into 1 ft. by 1 ft. sheet. Cut the dough with a sharp knife or pizza cutter to the desired sheet size.
Continue with the recipe that requires the phyllo dough.