I think I have a problem with my dough. When I make it, it seems fine but, after its risen and I'm ready to use it is when it doesn't seem right.
When I roll out my dough it's so soft that I never need a rolling pin. I can literally form the dough into a 12" circle in seconds. But there is no way I could ever throw it up in the air because it is to delicate and would instantly break.
Is my dough too soft? Am I using too much water? I'm not sure what the problem is.