In a bowl, sift together flour, and salt.
Add oil and lime juice then mix.

Gradually add water and kned until a soft dough is formed.

Cover and let resr for about 15-20 minutes.
Knead the dough again and shape it into a log.

Divide the rolled dough into twelve equal pieces and form them into balls.

At this point, cover them with a clean cloth so to help them retain their moisture.

On a floured working surface, using a floured rolling pin, roll out each piece into a 15 centimeter diameter circle.

To the rolled out dough, smear some unsalted butter/or brush some oil onto it the sprinkle some flour of sift using a sieve.

Roll another piece and place it on top of the first and repeat the process for the rest of the dough.

For ease, you can do this in batches of 6. For each final rolled out piece, place the dough inverted so that the last piece has the oiled and floured side facing inward.

You should have 2 batches of 6.
Roll out each batch into a 30 centimeter diameter circle.

Hit a flat griddle pan and cook on low flame for 30 seconds on each side then separate the six layers  for each and let them cool.

Rearrange them one on top of other once cool, you should have 12 layers.

With a pizza cutter or a knife, cut off the edges to remain with a square shape. (don't waste the cut edges)

Find the middle of the square and cut through to form rectangular pieces.

The puff pastry are ready for use, can be used immediately or stored for upto 3 weeks in the freezer sealed in a zip lock bag.