Put the flour, sugar, salt, lime zest and butter in a bowl.
Pinch the butter with the rest of the ingredients until no large lumps are left and it looks like wet sand.
Add the egg and water at the center and mix with a spatula until it doesn't help you anymore. Continue mixing with your hands but don't knead it too much or it will turn tough and it's going to be harder to stretch afterwards.
Wrap the dough in cling film and let it rest in the fridge for at least 30min. If you leave it in there longer than that and it's too cold to stretch then let it come to room temperature first.
Roll it out to 3mm thick. Don't make it thinner or it won't be able to hold the juices. Make sure that it's not sticking to the table after every stretch and add more flour to the table if necessary.
Cut the dough using a large dish.
Put the round dough on the baking tray lined with baking paper that you'll use later for baking.