Combine flour, instant yeast, and salt in a large mixing bowl. Whisk briefly to distribute the yeast evenly through the flour.

Add the lard or cold butter pieces and rub into the flour with your fingertips until the mixture resembles coarse sand with no large fat lumps visible.

Pour in the warm water and milk. Mix with a fork until a shaggy dough forms, then turn out onto a lightly floured surface.

Knead for 5 to 6 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Shape into a ball.

Place the dough back in the bowl, cover with a clean kitchen towel or plastic wrap, and rest at room temperature for 45 minutes until slightly puffed.

Lightly flour your work surface. Divide the rested dough into two portions for easier handling.

Roll each portion out to about 3 mm thickness. The dough should be smooth and easy to stretch without tearing after resting.

Cut into rough rectangles or diamond shapes, approximately 8 cm x 5 cm. Irregular shapes are traditional and fine.

Pour sunflower oil into a deep heavy-bottomed skillet to a depth of about 4 cm. Heat over medium-high until the oil reaches 180 C / 355 F on an instant-read thermometer.

Carefully slide 3 to 4 pieces of dough into the hot oil. They should sizzle immediately and begin to puff within 20 to 30 seconds.

Fry for 60 to 90 seconds per side, turning once with a slotted spoon, until both sides are pale golden and visibly blistered. Do not let them go deep brown.

Lift out with a slotted spoon, drain briefly, and transfer to a wire rack. Wait for the oil to return to 180 C before frying the next batch.

Repeat with remaining dough pieces. Serve immediately while still hot and airy.