Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Heat milk in a heavy bottom pot over low heat until it reaches 130°F. Add lard. Whisk to dissolve.
Remove from the heat. Cool to 110°F. Add yeast. Whisk to dissolve.
Combine salt and sifted flour into the bowl of a stand mixer fitted with a hook attachment.
Add milk. Mix on low speed until thoroughly combined, about 5 minutes. Scrape down the sides of the bowl.
Lightly coat a stainless steel bowl with non stick spray. Transfer dough to the bowl and cover with plastic wrap. Allow the dough to proof in a warm, draft-free area for 30 minutes.
Evenly distribute flour over work surface. Place the proofed dough in its center.
Roll the dough, alternating from side-to-side and top-to-bottom, to 1/4" thickness, roughly the size of a full sheet tray.
Cut the dough into 2-1/4" x 1-1/4" rectangles.
Transfer to clean parchment lined food storage containers. Cover, label, date and store refrigerated.
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