In a large bowl, sift the flour, salt, and baking powder. Cut cold butter into cubes and add to the flour. Using a fork or spoon, break the butter into the flour. Make a small pit in the center of the flour and slowly incorporate water. Add 1 tablespoon of water at a time or more, if needed, to make sure the dough comes together with no dry spots.
Coat your hands in flour and begin to form the dough into a round disc. Then, wrap the dough in plastic wrap and transfer it to the fridge for at least 30 minutes before using.
Transfer the dough onto a lightly floured surface and begin to roll out the dough into a rectangle or circle until it is about 1/4 in thick. (If the dough is too crumbly, do not be scared to add more water.)
Transfer the rolled dough to a parchment lined baking sheet. Set aside