Transfer the dough to a lightly floured cutting board and pat into a 1-inch-thick rough rectangle with a shorter side closer to you. Sprinkle with about half of the ranch sprinkle. Fold the dough in half from top to bottom, then pat it back down into its original shape. Repeat with the folding and patting, alternating folding from each side, the bottom, and the top until you have completed a total of 8 folds. At the end, the dough should be a little springy to the touch.