In my previous post I mentioned the type of rolling pins that are quite common in Turkey. They, called oklava, are really skinny (~ 2cm or 0.80 inches in diameter) and perfect for the people who likes to touch the dough when the recipe allows for it. :)
Rolling a thin dough is quite a challenge but I think these type of rolling pins make the task easier as one can wrap the dough around it and when you press hard on it, many of the layers wrapped around would benefit from the power you put in.
I have never seen any rolling pins that small in diameter sold in the U.S. Most of the straight French rolling pins have thickier diameter. But if you are interested in getting one like I have at home, you can pay a visit to your local hardware store, buy a 0.80inch diameter dowel, sand it down to make sure it is smooth and have yourself a nice, thin rolling pin!
The one I own (actually given to me by my aunt) is 50cm (~ 20inches) long but these are known to be the shorties. I think the original is about a yard long.
I prefer my rolling pin with the handles for the pies or tarts as you do not want to transfer your hand’s heat to the dough. Similar to white wine, long stem glasses I suppose.
And the other one in the picture is what is known as a tapered French rolling pin. Since it is acquired recently I do not have too much experience with it. But I can tell you that it is not as easy to handle as my original Turkish one!