Instructions

1. Sift flour and salt. Mix in bowl with lard or shortening and add water gradually. Knead well to make a smooth dough. Let it stand for 20 minutes in an oiled plastic bag.
2. Make into small 2-inch balls and roll with a rolling pin on a floured board into a round disk.
3. Cook on a hot, dry flat cast iron skillet, turning over once or until cooked on both sides to your liking.

Makes about 2 1/2 dozen, approximately 9 inches in diameter.