6 cups of all purpose flour
1 3/4 cups of warm tap water
1 package of instant dry yeast
1 tsp of sea salt
Mix the ingredients roughly in a large pot with a lid. When they are mostly amalgamated, you can adjust the flour or water to make the dough quite stiff, but still pliable. Then put the lid on the pot and leave it on the counter overnight, or put it in the fridge and leave it for a few days. You do not have to knead it.
Heat lard in a pan to a depth of about an inch, and keep on medium heat.
Break off a small lump and stretch it in the hands until it is sort of roundish. Carefully place the stretched dough in the lard. It will immediately bubble and double in bulk. When golden on one side, turn over, but the second side does not take nearly as long, so watch it carefully. Drain on a paper towel or on a rack. Sometimes I sprinkle a tiny bit of sugar and cinnamon on top for a sweeter treat, but the breads are great just as is too. Enjoy!