1. Sift flour in a large bowl.
2. Make a well in the middle of the flour. Into the middle put the salt and the water.
3. Mix using the palette knife and knead until the dough is smooth and elastic. It will take at least 5 minutes.
4. Form into a ball and let it stand for 1 hour (if this is not possible leave in fridge for as you can).
5. Roll out the dough into a sheet about 7 inches square and of even thickness throughout.
6. Put the butter in the middle of the dough. The butter can be softened with a wooden spatula until it can be spread easily.
7. Fold the ends of the dough over the butter in this order: Fold topside, then bottom, then left and right. Now the butter should be totally enclosed by the dough.
8. Roll the dough with a rolling pin on a lightly floured table in such a way as to obtain a rectangle of 25 inches long, 7 inches wide, and1/2 inch thick. 9. Keep the corner square.
10. Work as quickly as you can, rolling away from you and keeping the dough moving on the floured surface.
11. Fold the rectangle into three; give it a quarter-turn to the right.
12. Roll the dough out again into a rectangle of the same size of the previous one.
13. Again fold the dough into three and turn to the right.
14. Wrap and chill for if possible, one hour.
15. Repeat the sequence (Turn, Roll, Fold) two times, resting the dough in the fridge (it should be 2 hours between each sequence) and turn.
16. Remember to keep all the time the corners square. Each time you start a new turn the seams should be on left and right.
17. After the sixth turn, chill again (for two hours if possible) and your dough will be ready to use.