I've recently taken up baking. My shortcrust pastry is good, but I don't
have the knack of rolling it out so it is round. No matter how I try to
turn and rotate the pastry it invariably comes out very misshapen. I get
the same problem rolling out chapati breads. Is there a technique to
rolling pastry or dough so it comes out perfectly round?

--
David in Normandy.