I call my version of the famous butter cake from Brittany 'easy' because the folding is shorter than in traditional recipes, you don't need to wait between the turns. The result is crisp and caramelized on the outside and soft on the inside. If you don't serve it right away, reheat it in the oven for a few minutes before enjoying it, that makes it taste even better.
If you prefer your Kouign amann flat, let it rise as much as possible, 2.5 to 3 hours, when the leavening power of the yeast subsides. Or, if you would like it puffier, start to work it after a 1 hour rise.
Fleur de sel, aka fleur de sel de Guerande, is sold at specialty stores and online.