After ten minutes, using the palm of your hand, flatten each dough piece on the floured work surface, keeping the tear shape, to approximately ½” thick. With a sharp knife or dough scraper, make one cut down the centre of the dough making sure you don’t go right to the edges of the dough, but cut all the way through the dough to your work surface. Then make a few diagonal cuts down each side of the central cut. Put your fingers into the slits and gently open them out to form holes to resemble a leaf.