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1
In a bowl, add water, salt, and vinegar. Stir until the vinegar dissolves.
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2
In a another bowl, add the flour and make a well in the middle.
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3
In the well, add the butter (cut into small pieces) and the vinegar mixture.
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4
Quickly mix the ingredients with your fingers until the mixture resembles coarse meal with a few large pieces of butter still intact.
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5
Shape a ball with the dough. If the dough is too sticky, add a little more flour.
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6
Cover in plastic wrap and refrigerate for 1 hour or until the dough is firm.
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7
On a floured work surface, roll out the dough and form a 50 x 20 centimeter rectangle.
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8
Fold it in 3. This is the first turn.
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9
Rotate the dough 90 degrees and roll out again in rectangle.
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10
Fold it in 3. This is the second turn.
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11
Rotate the dough 90 degrees and roll out again in rectangle.
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12
Fold it in 3. The is the third turn.
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13
Place the dough on a baking sheet and cover with plastic wrap for at least 30 minutes or overnight.
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14
Remove the dough from refrigerator, wait 5 minutes and roll out on a floured surface into rectangle.
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15
Fold it in 3. This is fourth turn.
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16
Repeat this process until you have done 8 turns.
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17
Rolling out the dough heats it up, and the progressive turns make the pieces of butter progressively disappear into the dough and it becomes more flexible.
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18
You can store the dough in the refrigerator for 2 to 3 days or freeze it.
