It has evenly but closely-spaced dull short spikes carved into the wood which make indents in the dough.
The indents help prevent the dough from rising in various places, making it easier to break apart into pieces when cooked. It also gives a rough, cooked surface texture.
The dough is rolled out first with a regular rolling pin, then finished off with a pass from this rolling pin.
Poke surface of dough evenly with the tines of a fork.