In a bowl, combine 300 grams of plain flour with 4 grams of salt. Gradually add 150 milliliters of cold water and mix until a rough dough forms.

Shape the dough into a ball, wrap it in plastic, and let it rest in the fridge for 30 minutes.

While the dough is chilling, take 200 grams of cold unsalted butter and cut it into 1-centimeter thick slices.

Arrange the butter slices on a piece of parchment paper to form a rectangle, then cover with another sheet of parchment and use a rolling pin to flatten it into a smooth, even slab. Refrigerate to keep it firm.

After the dough has rested, lightly flour your work surface and roll the dough into a rectangle large enough to encase the butter.

Place the butter slab in the center of the dough and fold the dough over it like an envelope, ensuring it is completely sealed.

Begin the lamination process by rolling the dough into a long rectangle. Fold the bottom third up and the top third down, similar to folding a letter.

Rotate the dough 90 degrees, roll it out again, and repeat the folding process.

Wrap the dough and chill it in the fridge for 1 hour.

After chilling, repeat the rolling, folding, and turning process two more times.

Chill the dough again for another hour, then finish with two final turns.

Your puff pastry is now ready, showcasing those lovely buttery layers. Store it in the fridge for up to three days or freeze it for up to three months.