2 cups flour
1 teaspoon salt
½ teaspoon baking powder (optional)
4 tablespoons lard
½-¾ cup lukewarm water
Mix dry ingredients, then work in lard until mixture is crumbly. Stir in
the half cup of water, adding more if needed. Knead dough on a lightly
floured board, then make into small balls, about the size of an egg. Let
these stand covered by a tea towel for about 15 minutes. Then roll out
to the size of a salad or luncheon plate. Bake on a hot, ungreased
griddle for 2 minutes. Turn and bake for 1 minute on the other side.
They should have a brown-freckled surface. Use immediately, or keep warm
until serving by placing between the folds of a clean tea towel. If
necessary, they may be refrigerated in plastic bags and reheated—but
they’re better when they’re fresh.