In a large bowl, mix flour and salt well. Add cold water and lemon juice slowly. Mix until a rough dough forms. Do not overmix. The dough should feel slightly firm and not sticky.

Shape the dough into a rectangle using your hands. Wrap it in plastic wrap. Place it in the fridge for at least 20 minutes. This helps relax the gluten and makes rolling easier.

Take cold butter and place it between two sheets of paper. Use a rolling pin to flatten it into a rectangle. Keep it chilled but soft enough to fold later.

Remove dough from fridge and roll it into a larger rectangle. Place the butter slab in the center. Fold the dough over the butter like an envelope, covering it fully.

Roll the dough gently into a long rectangle. Fold it into thirds like a letter. This creates layers. Wrap it again and chill for 15 minutes before repeating.

Repeat the rolling and folding process three to four times. Each fold builds more flaky layers. Always chill between folds. This step is key for perfect puff pastry texture.

Roll the dough to desired thickness. Cut into shapes as needed. Bake in a preheated oven at 200°C until golden and puffed. The layers should look crisp and airy.