Kneading

The process, by which a mixture or dough is made smoother and softer, or just more elastic. It is also a means of evenly adding in air or additional ingredients at the same time to a mixture. Dough is usually kneaded on a board by gently pressing and stretching it with the hands. Butter or stuffing can be kneaded in a bowl. Kneading is a necessary step in order to develop the gluten. If your using a food processor or an electric mixer with a dough hook, the machine will do this for you, all you need to do is let the machine keep running for about 8 minutes after the dough is mixed.

If you're doing everything by hand, you will need to turn your dough out on a well-floured surface and follow these steps:
Gather your dough into a ball. Using the heel of your hands, press down on the dough. Pull up the part of the dough that was flattened by your hands and fold it back over on itself. Keep repeating the process, turning the dough periodically. Your dough is properly kneaded when it is very smooth and elastic (about 15 - 20 minutes by hand).