Part 3/8:
Mix only until the dough starts to come together. Avoid excessive kneading as this can make the dough tough. It’s perfectly fine if the dough appears rough; it will still turn out great.
Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This chilling helps make the dough easier to work with and enhances its flakiness.
Alternatively, you can use a food processor for an even quicker method. Just pulse the ingredients until the dough forms, but remember not to over-process.