3. Add the egg mixture to the dry ingredients and beat using a hand mixer or stand mixer with a dough hook until the dough begins to look like lumpy oatmeal. If using as stand mixer continue to mix with a dough hook until a soft ball forms. If using a hand mixer transfer the dough to a lightly floured surface and with greased hands knead the dough until it forms a soft ball, about 5 minutes.
4. One the dough is formed, use a rolling pin to beat the dough by hitting it to flatten it. Then fold it in half or quarters and continue this process for about 10 minutes. Beating or hitting the dough like this forms bubbles or air pockets in the dough important for creating the signature airy texture faworki are known for.
5. Cut the dough into quarters and then roll each piece out paper thin or as thin as you can get it into a rectangle shape. Cover the resting dough with plastic wrap or a clean dish towel to keep it from drying out.
8. Add the lard to a heavy bottomed high brimmed frying pan and let it melt. Bring the temperature up to 350°F and then toss 4 or 5 faworki into the hot oil cooking for about 30 seconds on each side or until golden brown. Remove to a paper towel to soak up any excess oil. Continue the process until all are cooked. Be sure to only add a few to the pan at a time. If too many are added at once it will lower the temperature of the oil and they won't fry as well.