A lot of recipes start with the direction make a well of flour. This may sound cryptic, but a well, sometimes called a fountain, is just a classic method for incorporating ingredients into flour quickly and delicately without excessive kneading or stirring, which can make doughs tough. Work directly on the countertop. Traditionally, a well is made right on a work surface.
Some chefs prefer to start in a bowl and then finish the dough on the counter.
I like to work on the countertop so I can easily access a small pile of flour I keep to the side to use if the pastry is too wet. Working on the countertop also means one less dish to wash later. Here are the steps for making dough in a well. Make a ring of flour by pouring it into a pile and clearing the center. Stir the ingredients in the center with the fingertips of one hand.