Assembly

• Combine the flour, sugar, and salt in a medium bowl.
• Cut the butter into ½-inch cubes and toss them with the flour mixture to coat.
• Use your fingers to pinch and smash the butter into the dough, aim for nothing larger than hazelnut-sized chunks.
• Add ½ cup water and mix gently to combine into a shaggy dough.
• If needed, add more water, 1 tablespoon at a time. Do not knead or overmix.
• Immediately roll the dough out on a generously floured work surface into a ¼-inch-thick rectangle.
• Fold opposite sides of the rectangle towards each other so they meet in the middle, then fold again along the seam, right in half, like a book.
• Fold once more in the opposite direction by bringing the short sides together. Use a knife or bench scraper to divide the dough in half.
• Flatten each piece into a disc. Use immediately, or wrap tightly and store in the fridge until ready to use.