Take beef fat well cooled and crumble off the skins. Chop finely, dusting occasionally with a little flour.
Mix flour, fat and salt thoroughly in a baking bowl, crumbling as you go. Do not crush the fat particles completely, otherwise the dough will not rise properly flaky.
Add the water in portions. Usually 2 centiliters is enough. While adding, stir heartily so that it combines well with the flour and fat.
Knead the dough. As quickly, but as heartily as possible. The fat, flour and water should combine well. The dough should be pliable. It is rolled out and baked on the spot, so it does not need to rest or be cooled.