Combine flour, salt and lard. Mix with fingers until fully incorporated.

Add 1/2 cup of water and mix. Add more as needed to form mildly stiff dough and knead until smooth and elastic.

Divide into 10 balls and rest for 30 minutes to allow dough to relax.

Preheat heavy pan to medium high. Roll dough on floured surface to 1/16th inch thick. Cook each side until it puffs, approximately 20 seconds each side.