A dry dough gives fine flake – too wet and the ‘leaves’ will be doughy.

Sometimes there will be a few straggly dry patches that can be brought
into the mix by pressing them against a moister part of the dough.

Form the dough into a flat and fat rectangle 20 cm × 15 cm (8 in × 6 in),
then wrap loosely in plastic wrap and rest (countertop in a cool
kitchen, fridge in a warm kitchen) for 15 minutes before the first roll.

The dough should still be cool to the touch.

Place the dough on a lightly floured surface. Press the dough out a
little with the palm of your hand to ease it into rolling submission. Start
rolling the dough into a large rectangle 15 cm × 45 cm (6 in × 17½ in).
Dust underneath and the top at regular intervals to prevent sticking.

Fold the dough into thirds like a buttery business letter: with the short
end of the dough closest and facing you, imagine the rectangle has
three equal sections. Fold the top dough third down over the middle
section and press lightly. Lift the bottom third up and fold it over
the top section and press lightly. Smooth the cracked edges with a
smooshy massage – they will also get neater after each roll. Wrap
lightly in plastic and chill for 30 minutes. Repeat the roll and fold
steps twice more with a 30-minute chill in between.

Chill the dough, wrapped, for a minimum of 1 hour (or up to
3 days) before the final roll for your baking undertakings.

Re-rollability: if you have offcuts, stack them and press together. Rest for
10 minutes and re-roll only once.

Adaptrix
Sour cream or cream
Full-fat sour cream/cream can
easily jump into the yoghurt’s
place anytime.

Chilled water
In lieu of the yoghurt, only add
140–150 g/ml (5–5½ oz), as flour
absorbs water better than dairy.