After the dough has rested overnight, place the butter on the counter (granite is best), and pound it in the same direction with a rolling pin so that it is slightly softened and flattened. Flip it over, turn it ¼ turn and flatten some more. If the butter is too hard, it will puncture the dough. It should be about ½-inch thick. Set aside. Dust the counter with flour, and place the dough on the floured surface. Roll it flat like a pizza. Place the pounded butter on top and pull the sides of dough over the butter to cover it entirely. Press seams to enclose all of butter.