PREPARE THE DOUGH

• In a butter paper or parchment paper align the butter for lamination into square shape a little less thickness and refrigerate until the dough is ready.
• In a mixing bowl add the flour, salt and give a quick mix.

  Add the cold water slowly and and mix till a tight dough is formed.

  When the flour is combined add the butter and knead for about 5 minutes.

  Rest the dough for 5 minutes before sheeting.
• Once the dough is rested sheet the dough into rectangle shape as shown and place the square butter in center and fold both the sides without seeing the butter outside and sheet it again into rectangle and rest in refrigerator for 5 minutes.
• Once it is rested, sheet the dough little and fold the E fold where the one corner of dough is overlapped over the other and refrigerate the dough for 5 minutes.

  Again remove the dough and sheet into rectangle and fold both corners facing inside each other and and fold again as shown.The

  The E fold:

   

   

   

   

  The book fold:
• Repeat the folds alternatively for 3 to 5 times where each fold is done 3 to 5 times individually.

  Rest the dough properly between each folds to retain the butter and to sheet properly.

  Once the final fold is done cut the dough into rectangle or round as your preferred shape and bake at 220 degree Celsius for 20 minutes.