Put the flour on the board, make a hole in the middle, put in salt, rum, and
After which you roll the batter with the rolling pin, put in the middle the rest of the butter and cover it with the batter.
Put it on the board and roll it lightly; fold it again and roll. Cover with a cloth and let it rest a quarter of an hour. Do this operation twice more with an interval of fifteen minutes. It is ready for use.