Stir flour, basil, and salt in a bowl. Make a well in the center. Pour warm water into the well, and sprinkle yeast over warm water. Gently stir yeast & water. Let sit until yeast is frothy (approx. 5-10 min).
Stir with a wooden spoon, incorporating all the flour. Drizzle lard or oil over the dough and stir until it forms a ball.
Knead on a floured work surface until smooth and satiny (3-5 minutes), adding a bit more flour if needed.
Put the dough in a greased bowl, turn to coat dough with grease, cover, and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 275 degrees. Line 2 baking sheets with parchment paper or silicon sheets.
Punch down risen dough and turn it out onto a lightly floured surface. Cut dough into 4 even portions.
Roll 1 portion at a time into approximately a 1/8” thick, 8-inch x 8-inch square. Let rest for 1-2 minutes.
Lightly brush the top of the dough with sunflower oil. Sprinkle lightly with salt (coarse or medium grind).
With a pizza cutter or pastry, wheel cut the dough into lengthwise strips, each 1/4 inch wide. Arrange strips on a baking sheet, 1/2 inch apart. Bake 10-15 minutes until evenly brown and crisp. Continue rolling and filling 2nd baking sheet.