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Dissolve yeast and salt in the water, stirring so everything blends well.
In a large bowl, combine the two flours and slowly pour in the water, mixing with your hand or a spoon until the dough starts to come together.
Add the lard or oil to the dough and knead firmly on a board for about 8–10 minutes. The dough should feel soft but elastic, not sticky at all. If it is, dust with a little more flour.
Place the dough in a bowl, cover with a cloth, and leave at room temperature for 1–2 hours until it doubles in size.
Roll the dough out on a board to about 5 mm thick. Cut into squares, diamonds, or whatever shape you like best.
Lay the cut pieces on a floured tray, cover, and let them rest for 30 minutes.
Heat plenty of lard (or oil) in a deep pan to 170–180 °C.
Drop in a few pieces at a time and watch them swell within seconds. Turn once so both sides are golden, then lift out with tongs.
Place on paper towels to drain excess fat, but don’t wait too long. Serve immediately with cold cuts and soft cheese.