Lightly dust the counter with flour. If using Dufour, unfold the sheet onto the floured surface. Using a chef’s knife, cut the sheet in half lengthwise, then crosswise into fourths; you will have 8 equal pieces. If using Pepperidge Farm, unfold both sheets onto the floured surface. Cut each sheet in half lengthwise, then in half crosswise to form 8 pieces.

Form each piece into a ball. There is no right or wrong way to do this. You can wad up the dough with your hands like a sheet of paper or gather the edges in the center, then smush the sides together. Once gathered into a small mass, roll the dough between your palms into a cohesive ball, then flatten it between your palms to form a disk about 4 inches wide. Dust both sides of the disk with flour then, using a rolling pin, roll it into a 6- to 7-inch round. Dust again with flour on both sides and place on a plate. Shape and roll the remaining pieces in the same way, flouring and stacking the rounds.

Heat a 10- or 12-inch skillet (preferably cast-iron) over medium until water flicked onto the surface immediately sizzles and evaporates. Brush excess flour off a dough round and place it in the pan. Cook, flipping it about every 90 seconds, until it is covered with brown spots and there are no areas of uncooked (i.e., translucent) dough on either side, 4 to 5 minutes total. Transfer to a plate and cover with a kitchen towel. Cook the remaining rounds in the same way. Serve warm.