In a large mixing bowl, combine the all-purpose flour, sugar, and yeast. Add the lard and the warm water.

Using a spatula or chopsticks, mix until a shaggy dough forms with no dry flour patches.

Knead the dough in the bowl for a while first.

Turn the dough out onto a clean, un-floured work surface. The dough will be quite stiff—this is correct and key for the texture.

Knead using a "press, fold, and push" technique: press the dough down with the heel of your hand, fold it over itself, give it a quarter turn, and repeat. Continue this for 10-15 minutes until the dough becomes very smooth, elastic, and no longer sticky. If it's unmanageably sticky, you can dust your hands or the surface with a tiny bit of flour, but avoid adding extra water.

Shape the smooth dough into a ball. Place it back in the bowl and cover tightly with plastic wrap or a damp cloth.

Let it rest in a warm place (ideally 25-30°C / 77-86°F) for 20 minutes only. The goal is a "semi-leavened" state—the dough will puff up slightly and feel softer, but it will not double in size.

Turn the rested dough out onto your work surface. Gently press it down to deflate any large air bubbles (no need for vigorous punching).

Using a bench scraper, divide the dough into equal pieces (each about 100-110g).

Roll each piece into a smooth ball.

Take one ball and roll it with your hands on the counter to form a thick, short carrot or cone shape, about 6 inches long.

Using a rolling pin, flatten and roll this cone into a long, thin tongue shape, about 10-12 inches long. It should be wide at one end (about 4 inches) and narrow at the other (about 1 inch).

Starting from the wide end, tightly roll the dough toward the narrow end to form a spiral.

Pinch the very end to seal. Stand the spiral on its end, with the "tail" tucked underneath.

Use the palm of your hand to gently flatten this spiral into a thick disc.

Then, using a rolling pin, roll it out into a circle about 4-5 inches in diameter and just under 1 cm (about 1/3 inch) thick. Repeat with the remaining dough balls.

Heat a large, heavy-bottomed skillet (cast iron is ideal) or frying pan over medium-high heat. Do not add any oil.

Once the pan is hot (a drop of water should sizzle and evaporate immediately), reduce the heat to medium-low.

Place a shaped bun in the dry pan. Cook for about 2 minutes, until the bottom is set and has developed golden-brown spots.

Flip the bun. Continue cooking, flipping every 2 minutes, for a total of about 8-10 minutes.

The buns are done when both sides are nicely browned with darker spots, they feel firm to the touch, and the edges spring back lightly when pressed.

Transfer to a wire rack. Repeat with the remaining buns.