- Mix all the ingredients for the dough, except the water, to obtain a dry dough with a uniform, crumbly texture. Then add the water and mix on low speed to obtain a homogeneous dough without kneading it.
- Roll the dough out into a square shape of 40 x 60 cm, put it on a baking sheet, covered with plastic film and leave to rest for at least 5 hours in the refrigerator.
- After letting the dough rest, give it three single turns with an hour’s rest between each turn, and then let rest for 12 hours. Give another two single turns with at least an hour’s rest between the turns.