Mix the flour, salt and water with the help of a food processor until a smooth and even dough is obtained.

Using a rolling pin, roll out the dough on a floured work surface in a long rectangle about 0.5 cm thick.

Cut the butter into thin slices and put it in the middle away from the edges

Fold the dough into a wallet, i.e. fold the top of the rectangle of dough to cover ⅔ with the butter and then cover with the bottom of the rectangle

Seal the edges tightly to the side so that the butter does not escape.

If you have worked the dough quickly and it is still quite firm, you can already go to the next step, otherwise it is better to wait and put your dough in the refrigerator for 15 minutes before working it.

Turn the dough 90 °, then roll out the dough again, lengthening it to make a long rectangle. Fold in 3 like a towel or a wallet. This operation is called a tour.

Wrap it in plastic and refrigerate for an hour.

Roll out lengthwise to make a rectangle about a centimeter thick. Fold in three. Turn 90 °. Repeat the operation, ie spreading lengthwise. Fold in three. Repeat the operation one last time.

Cover with your cling film and place in the fridge for one hour.

Take out the dough. Roll lengthwise to make a rectangle about a centimeter thick. Fold in three. Turn 90 °. Repeat the operation, ie spreading lengthwise. Fold in three. Repeat the operation one last time.