Use a large cheese grater to shred the frozen butter. Alternatively, you can slice the frozen butter super thinly. Place the shredded/sliced butter in a bowl back in the freezer during the next steps.
In a large, clean bowl, mix together the flour and salt with a whisk. Add the 3 tbsp of soft butter and mix with a strong whisk or fork until it is all mixed and looks like crumbs.
Slowly add ½ cup and 1 tbsp of room-temperature water to the flour while stirring continuously. Stirring with a whisk here will be difficult, so use a wooden spoon, spatula, or your hands.
Keep mixing the dough until it is all incorporated and sticks together. This may take a little while, but just keep going. If necessary, you can add a bit more water, but as a last resort.
Flour a clean surface and dump the dough onto it. Knead with your hands until the dough is soft and there are no lumps. This will take about 5 minutes.
Shape the dough into a ball and put it in a bowl with a lid. Put it in the fridge for 15 minutes.
After 15 minutes, flour a clean surface (or use the previously floured area) and roll the dough to about ¼ inch thick. Try to roll it into an even rectangle if possible.
Get the butter from the freezer and spread half of it across the middle of the dough, leaving a few inches on two opposing edges. Put the rest of the butter back into the freezer.
Fold the edges of the dough over the butter so that the dough edges overlap. Turn the dough so the seam is vertical to you and roll out again to the same shape as before.
Add the rest of the butter in the same way and fold again in the same way. Turn and roll out, then simply fold again.
Put the dough on a baking tray and cover before placing it in the fridge to rest for at least an hour. You can repeat the rolling and folding method after an hour 2-4 more times.
Before you roll the dough out to be shaped, let it rest in the fridge for at least 30 minutes.