1. Place 14-1/2 ounces of the flour in a bowl and rub in 1/1/2 ounces of the Plugrá Butter very finely.
2. Dissolve salt in water and gently stir into flour/ Plugrá Butter mixture to form a soft dough, adding more water if necessary.
3. Refrigerate while preparing Plugrá Butter. Place remaining 1-1/2 ounces flour on work surface and place remaining Plugrá Butter on it.
4. Pound Plugrá Butter into flour to soften and squeeze together 2 or 3 times to mix.
5. Shape Plugrá Butter into a 5-inch square.
6. Place dough on floured surface and pat into a square, 1/2 inch thick.
7. Roll 4 corners thinly, place Plugrá Butter on dough and wrap corners around Plugrá Butter to form a package.
8. Roll package of dough and Plugrá Butter 1/4 inch thick, to form a long,narrow rectangle. Fold both ends in toward middle, then fold over again to make four layers. Position package with fold on left, roll and fold again.
9. Wrap and refrigerate 1 hour.
10. Position dough on floured surface with fold on left, and roll and fold twice more. Wrap and refrigerate several hours.
11. After refrigerating, roll dough 3/16-inch thick and cut into 3-inch disks.
12. Bake at 375°F for approximately 20 minutes.