5 cups flour
2 1/2 tsp salt
2 cup water
2 cup unsalted butter
flatten butter to rectangle, chill again, 20 mins
whisk dry, slowly stir in water until dough holds
ball, rest >10 minutes
roll dough to 1/2″
place butter in middle, fold over to thirds
rotate 90, roll out to rectangle. repeat
chill 15 in freezer
repeat 2 more times
bake at 400F