Sift the flour and stir the salt into the flour. Add the butter and coat with the flour. Begin to shape the flour and butter mixture into a rectangle (7-9 inches). Flour a rolling pin and begin flattening the butter into the flour. Alternatively, you can use your hands to flatten the butter. Roll a few time, then scrap up the mixture and reform it into a rectangle and roll two more times. Scrap up the mixture, wrap with plastic wrap or a bowl and chill 20-25 minutes. Take out of fridge and form into a rectangle and roll two more times, the goal is to layer the flour and fat. Place flour-butter mixture back into the fridge for 20 minutes.