Final answer:
If dough cracks when it is being rolled, you can add more water, chill the dough for a few minutes, or patch with extra dough. Adding more water hydrates the dough and makes it more pliable. Chilling the dough solidifies the fat and makes it easier to work with. Patching with extra dough can help hold the dough together.
Step-by-step explanation:
If the dough cracks when it is being rolled, the best solution is to add more water. When dough cracks, it means it lacks moisture. Adding water will help hydrate the dough and make it more pliable. However, it is important to add water in small quantities at a time to avoid making the dough too sticky.
Chilling the dough for a few minutes can also help. Sometimes the dough cracks because the butter or fat in it is too warm, causing the dough to become sticky and difficult to work with. By chilling the dough in the refrigerator for a few minutes, the fat will solidify and make the dough easier to handle.
Patching with extra dough can be an option if the cracks are small and not too wide. Take a small piece of dough and press it over the cracks, then continue rolling. This method can help hold the dough together during the rolling process.