It rises to eight times its original thickness when baked. It is made up of many layers of fat sandwiched between layers of dough.


  1. Refined flour – 100 grams
  2. Butter – 15 grams
  3. Salt – 2 grams
  4. Water – 50 grams
  5. Butter for rolling – 60 grams


  1. Mix flour and salt
  2. Incorporate butter and water. Make a dough.
  3. Now roll out the dough into large rectangle.
  4. Place the butter in plastic film, flatten it to the size of 2/3 of the dough rectangle.
  5. Place the butter on bottom 2/3 of the dough.
  6. Fold the top third of dough down over the centre to cover half the butter. Fold the bottom 1/3th over the centre. Now butter is enclosed.
  7. Rest the dough for 30 mins in refrigerator.
  8. Give the dough its first 4-fold.
  9. Roll dough in long rectangle. Fold the top edge of the dough to the centre. Fold the bottom edge to the centre. Fold in half to achieve finished four fold.
  10. Now repeat the 9th step 3 times. And refrigerator the dough after finishing one complete folding.