Take 3 cups of all purpose flour in a large mixing bowl. Add in ½ tsp of salt and 3 tbsp of unsalted butter and gently mix them together.
Add water and knead well for 5 to 6 minutes. Use water wisely in the process to bring the dough together into a soft, elastic, and cohesive ball. If the dough is tacky, or even a little sticky, don’t worry. It will absorb moisture as you wrap it in plastic and rest in freezer for 20 minutes.
Meanwhile, add 300 grams of unsalted butter in an empty bowl. Add in 2 tbsp of all purpose flour and mash the butter and shape it into a round ball. Wrap it with plastic and keep it in freezer for 10 minutes.
Take out the dough from freezer and roll it out into into a rectangle shape. Place the butter block in its center and wrap up all the sides of the dough.
Again roll the dough out all over again into big rectangle. Then fold it down with your hands and place it in a lightly floured pan. Cover it with plastic and keep it in freezer for 15 minutes.
Repeat the above steps for two more times making total 4 such turns.
Homemade puff pastry dough is ready to be used and can be stored in freezer for up to 3 months.