After 1 hour, the dough should be firm and springy.
Sprinkle a little flour on the board, smooth it out and roll the dough into its first 9 inch by 13 inch rectangle. You may divide the dough in half and work with half the amount (a 4 inch by 7 inch rectangle). Flour your rolling pin only enough to keep it from sticking.
Switch to using your hands. Gently tug on all sides, to stretch the dough. Then, flour your clean cloth on one side, shake off excess, place it over the dough and, picking up the far edge of the dough with the cloth, flip both together and plop them down onto the board or table. Straighten out the wrinkles in both the cloth and the dough.