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Mix the flour, salt and sugar together in a large bowl
Add the butter and toss it in the flour. Use your fingers to squeeze and rub the butter cubes to flatten them until all cubes have been flattened, creating a mix of large and small flat pieces
Make a well in the centre and pour in the water and vinegar. Scoop the dry ingredients from the edges to the centre to start bringing the dough together
Using your whole hand, gently squeeze the ingredients together until the dough starts just holding together in a shaggy mess
Tip the mix onto a clean bench and use both hands to gently squeeze and knead the dough until it mostly holds together, keeping streaks of butter visible
Use the heel of your palm to flatten the dough into a rectangle 2-3cm thick and roll it into a spiral from the short end
Turn the dough 90 degrees and repeat the flattening and rolling step
Flatten the dough once again and cut in half. Shape each portion into a flat disc
Cover in plastic wrap and chill for an hour, or up to 3 days in the fridge. Can also be frozen for up to a month