Instructions:

Prepare the Dough:

In a large mixing bowl, sift the flour and add the salt, pepper, and baking soda.

Add the lard and rub it into the flour mixture until it resembles coarse crumbs.

Create a well in the center, crack in the eggs, and pour in the milk.

Mix together until a dough forms. If the mixture is too dry, add water a tablespoon at a time until the dough comes together.

Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.

Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes.

Form the Layers:

Divide the dough into 4 equal portions.

Roll out the first portion into a thin rectangle, approximately 30x40 cm.

Spread a thin layer of lard over the surface.

Roll the dough into a tight cylinder, then coil it into a spiral.

Repeat this process with the remaining portions, stacking the spirals on top of each other.

Cover the stacked dough and let it rest for 30 minutes.

Roll and Cook:

After resting, roll out the stacked dough into a large, thin circle, about 1-2 mm thick.

Heat a large, heavy-bottomed skillet or griddle over medium heat.

Place the rolled-out dough onto the skillet and cook for 2-3 minutes on each side, or until golden brown spots appear.

Remove from heat and let it cool slightly before serving.

Variations and Tips:

Cheese Addition: Incorporate grated Pecorino Romano or Parmigiano-Reggiano into the dough for added flavor.

Herbs: Mix in finely chopped fresh herbs like rosemary or thyme for a fragrant twist.

Vegan Option: Replace lard with vegetable oil and use plant-based milk to make the recipe vegan-friendly.

Dietary Substitutions:

Gluten-Free: Use a gluten-free all-purpose flour blend.

Dairy-Free: Substitute lard with coconut oil and use dairy-free milk.