Using a food processor process flour, salt and water until a rubbery ball is created.

Cut a cross stitch on top; cover with wet towel.

Take butter from refrigerator and pound into a square.

Roll dough, making it thicker in the middle; place butter in center diagonally; fold lengthwise sides over butter; fold short sides over butter.

Tap with rolling pin; flour; roll into long rectangle; envelope turn; roll again; envelope turn; cover with damp towel; chill.

Six turns are needed.

(adapted from Michel Richard's original recipe)