Preheat the oven to 425 degrees F.
Stir salt and flour together to break up large clumps in a mixing bowl.
Proof yeast (not supposedly necessary with quick rise but I did it anyway) with 2 t. sugar and 1/4 water between 110-115 degrees Fahrenheit).
Combine the foamy yeast with the dry ingredients with a dough hook attachment.
Add in remaining water and mix on low until it forms a nice smooth dough. Let the hook knead it for a few minutes.
Place the dough ball in a bowl and cover with a damp cloth to let it rise to double its original size. (About a half hour to an hour)
While dough is rising, cream together lard and butter together.
When the rise has completed, knead the dough for an additional two minutes.
Roll it out onto a well-floured surface into a large rectangle (about 10in x 13in)
Spread 1/3 of the butter and lard mixture over the left 2/3 of the rectangle.
Fold the unbuttered dough over towards the center, and fold the other third over it.
Pick up and turn the rectangle sideways, so that the open edges are on the left and right.
Roll out the new rolled rectangle into a large rectangle of the same size as the last and repeat the buttering and folding process two more times. (Creating layers)
Cut rectangle into squares (8-10, depending on size of rectangle)
Fold each corner into the center of the pastry, and flatten out into a rough, dimpled circle.
Place each pastry on a floured cookie sheet.
Bake for 15 to 20 minutes until the edges are golden brown.
Served best with butter spread on the bottom.