Add flour, salt, sugar, yeast and lard in a bowl
Mix together with your fingers until crumb like texture is formed. Add the water(and milk), half of the content at a time and mix together until you form a smooth dough
Transfer the dough unto a worktop and knead for about 8 to 10 minutes.
Place the dough in an oiled bowl and cover with a cling film or kitchen towel for about 20 to 30 minutes
Transfer the dough to the worktop and divide into 6 or 8 balls and leave them to rest for another 10 minutes before you proceed to cook them
Place a non-stick frying pan on a medium heat
Lightly dust the worktop with flour and roll the dough till its flattened. Do this one at a time (do not roll all the dough at once or it will get soggy and difficult to work with)
Place the rolled dough on the frying pan and cook for about a minute, you will notice some bubbles on the surface, cook until slightly brown but not burnt.
Flip to the other side and cook for another 30 seconds. Take it off the heat and place in an airtight container/oven/microwave. This stops the tortilla from drying out and will keep warm till you are ready to use it. Serve shawarma immediately.
