Grease the baking sheets with a little lard.
Place the water in the saucepan and heat to 30C/86.
Transfer to the measuring jug, whisk in the yeast and teaspoon of sugar and leave to stand for 10 minutes to activate the yeast.
Sift the flour and salt in the large mixing bowl and stir thoroughly.
Make a well in the centre of the flour and stir in the activated yeast mixture.
Use your hands to bring everything together to a sticky dough.
Turn out onto a lightly floured work surface and knead for 10 minutes until silky and elastic.
Wash and dry the mixing bowl and lightly oil before placing the dough in it. Cover with clingfilm and leave to prove for an hour or until doubled in size.
Turn the dough out onto the lightly floured work surface and knock back and knead very gently for a couple of minutes.
Roll out to a rectangle of about 1cm thick.
Place the lard and butter in the small bowl and beat together with the wooden spoon to a smooth paste. It’s a good idea to start this process with a fork to help evenly combine the two fats.
Make sure the short edge of the dough rectangle is facing you.
Using a knife spread one third of the butter and lard mixture over the lower two thirds of the rectangle.
Fold the top half (without the mixture) over onto the middle third, and then the bottom third up on top of that.
Cover loosely with clingfilm and allow to rest for half an hour.
Roll out the dough as before, rolling it out the opposite way that it has been folded and spread the second third of the fat mixture and fold as before.
Cover with clingfilm and allow to rest for half an hour.
Again, roll out the dough as before, rolling it out the opposite way that it has been folded and spread the final third of the fat mixture and fold as before.
Cover with clingfilm and allow to rest for half an hour.
Roll the dough out into a square or round to 1.5cm thick.
Use the pastry cutter to make 10 ‘rounds’, trying to waste as little dough as you can. It isn’t possible to re-roll the dough or the lamination will be compromised.
Place the rowies onto the baking sheets allowing enough space between them for expansion.
Cover with a clean tea cloth and leave to prove for 30 minutes.
Preheat the oven to 200C/400F/gas 6.
Once the rowies have proved, place them in the oven and bake for 20 minutes or until golden brown.
Remove from the oven and move to a cooling rack and allow to cool slightly before eating.
