This is one of those simple pastry dough that you can make in a big batch then store in the fridge and make whatever you want to make at any time. The dough is simple to make, eggless, and requires very little effort. To begin in a bowl, add flour, salt, and mix it well using your hands and start kneading your dough with chilled water which needs to be ice cold and water bit by bit. It should be smooth and soft dough but make sure it is not too wet.
Cover the dough with a damp towel and keep it aside for 15 minutes once it is ready. After 15 minutes the dough is well rested and it is time to roll it out, sprinkle flour on the counter and transfer the dough to the work area and knead it for around 30 seconds. Shape it in a rectangle; give it a rough shape with the palm of your hand and roll it out in one direction using the rolling pin and the help of a bench scraper or pallet knife. The length of the rectangle should be three times the width.
Brush off the extra flour from the surface of the flattened dough. Apply unsalted softened butter on the dough leaving a gap of half an inch on both sides. Spread the butter evenly with the help of the back of your spoon over 2/3 of the dough (do not put too much pressure while spreading). Next bring the unbuttered portion and turn it to the buttered potion as evenly as possible, remove any excess flour that is there on the pastry then carefully lift the buttered portion and put it on top of the overdone portion.
Lift your dough carefully and put it on a cling film wrap it and refrigerate for around 1 hour. After an hour, repeat this process two more times with the butter you have to wait till your first pastry is firm enough then start with the process. Before you start rolling make sure that the sealed edge is on your left and the open edge is on your right and again start rolling upwards and downwards and apply the butter and fold it and wrap it and put it in the fridge for about another 35 to 40 minutes or until the batter firms up.
Repeat the process one more time till all the butter is used up then put it again in the fridge for another30 minutes or until the time the batter is firmed. Take it out of the fridge and roll it out then do the blindfold (which is folding without the butter) and put it in the fridge after wrapping it using a cling film. Repeat the blindfolding two more times, making of this dough is time-consuming. They can be frozen for about 1 month.
- 225 gms. All-purpose flour (Maida)
- 1 tsp. Salt
- 100 ml. Chilled water
- 160 gms. Unsalted Butter
- In a bowl, add flour, salt, water and knead a dough.
- Keep aside for 15 minutes covered with a damp towel.
- Sprinkle flour on the counter and knead for 30 seconds.
- Roll with a rolling pin in a rectangular shape then brush off the flour from the surface of the flattened dough.
- Apply butter on the ⅔rds of the dough leaving a gap of half an inch on both sides and fold the pastry as shown and brush off the excess flour.
- Wrap with a cling wrap and refrigerate for 1 hour, after an hour, repeat the process of shaping the dough into a rectangle and applying butter.
- Refrigerated the dough for 35-40 minutes and after the butter has frozen up, repeat the process of rolling the dough and applying the butter one more time and refrigerate for 30 minutes.
- After that flatten the dough again in a rectangular shape and fold again without applying butter and refrigerate for 30 minutes. Repeat this step again two more times.
- You can make a puff pastry with this dough or store it for later use.