I also find it's easier to portion the dough with kitchen scissors. I flatten the dough ball into a thick even disc, mark the portion lines with the tip of a sharp knife, dip my scissors in cooking oil and cut the dough into 16 pieces. If I see they aren't even in size after I shape them into balls, I cut bits off the larger ones and add them to the smaller ones. For me, it's much easier than using my hands.

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