Prepare the Butter Layer:

Combine the unsalted butter with salt, beating until smooth.

Incorporate 100 grams of flour into the butter mixture, stirring until well combined. Set aside.

Prepare the Dough:

In a large mixing bowl, place the remaining 400 grams of flour.

Gradually add water to the flour, mixing with a spatula until a dough begins to form.

Knead the dough with your hands until smooth and elastic.

Cover the dough with plastic wrap and let it rest for 15-30 minutes.

Assembly:

After resting, knead the dough again for about 3 minutes.

Divide the dough into 4 equal portions.

Divide the ghee into 4 portions as well.

Encase each portion of ghee with one portion of dough, rolling each into a rectangle about 40 x 12 cm.

Roll each rectangle tightly into a log shape and let them rest for 10 minutes.

Layering:

Roll out each log into a rectangle approximately 35 x 10 cm.

Fold each rectangle into four layers.

Wrap each folded dough piece in plastic wrap and chill as needed. The pastry can be used immediately or stored in the freezer.

Baking:

Once prepared and chilled, use your puff pastry for both sweet and savory applications.