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In a large bowl, add the water and salt. Stir until the salt dissolves.
Add half of the flour and mix until a smooth batter forms.
Add the baking soda and mix well.
Gradually add the remaining flour, mixing until fully incorporated.
Add the lard (or shortening) and continue mixing until a smooth dough forms.
Transfer the dough to a work surface, cover, and let it rest for 60 minutes.
Divide the dough into 120g portions and store them in lightly oiled, resealable containers.
Refrigerate for 12 to 24 hours.
Remove from the refrigerator at least 2 hours before use to allow the dough to come to room temperature.
Roll out the dough thinly with a rolling pin and bake as desired.
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