Add the flour and salt to the bowl. Mix well to combine then measure out the nut butter or tahini into the bowl.
Rub the nut butter or tahini into the flour with your finger tips to form light breadcrumb texture. Shake the bowl to bring any lumps to the surface and rub and big lumps into the flour again.
Add 4 tablespoons of water and stir into the flour mix first with a spoon, then your fingers, bringing the mix together into a rough dough.
The dough will be a little dry still so add more water a little drizzle at a time until the dough comes together and kneads well but is not sticky. Don't rush this bit - it's worth going slowly.
Wrap the dough in clingfilm or grease-proof paper and rest in the fridge for 30 minutes or so before rolling out.
Lay out a sheet of non-stick baking paper on the kitchen worktop. Take the chilled pastry out of the fridge and remove the clingfilm. Squash the dough slightly and sprinkle a little flour over the top. Roll out to the the size and thickness as indicated in the recipe you're following.
If cutting out shapes, carefully peel the pastry away from the non-stick baking paper to the baking tin or tray. If using the pastry as a single piece, you may find it easy to position the pastry upside down over the tin you're using and gently peel the pastry off the paper and manoeuvre into the tin. Bake according to the recipe you are following.
