Place 14-1/2 ounces of the flour in a bowl and rub in 1-1/2 ounces of the butter very finely. Dissolve salt in water and gently stir into mixture to form a soft dough, adding more water if necessary. Refrigerate while preparing butter. Place remaining 1-1/2 ounces of flour on work surface and place remaining butter on it. Pound butter into flour to soften and squeeze together 2 or 3 times to mix. Shape butter into a 5" square. Place dough on floured surface and pat into a square, 1/2" thick. Roll 4 corners thinly, place butter on dough and wrap corners around butter to form a package. Roll package of dough and butter 1/4" 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. Wrap and refrigerate 1 hour. Position dough on floured surface with fold on left and roll and fold twice more. Wrap and refrigerate several hours. After refrigerating, roll dough 3/16" thick and cut into 3" disks. Bake at 375°F for approximately 20 minutes.