250g plain flour
1 teaspoon fine sea salt
250g butter - at room temperature
About 1/2 cup of water
Directions
1. Sift the flour and salt into a large bowl. Break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
2. Make a hole in the flour and pour in about two-thirds of the cold water, mixing until you have firm dough add extra water if needed. Cover with cling wrap and leave to rest for 20 minutes in fridge.
3. Turn out onto a lightly floured board, kneed gently and form into a smooth rectangle. Roll the dough in one direction only until 3 times the width, about 20x 50cm. Keep edges straight and even. Don't overwork the butter.
Fold the top third down to the center, then the bottom third up and over that. Give the dough a quarter turn and roll out again to three times the length. Fold as before, cover with cling wrap and chill for at least 20 minutes before rolling to use.
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