3 cup flour
1 cup water
1/4 cup lard
1 tbsp salt
1 tsp baking powder
Place all the flour in a mound and make a crater in the middle of it. In the crater place the water and other ingredients. Slowly mix the water and lard with the flour until you run out of flour. This should make nice a dough.
Shape the dough into half inch to one inch balls. Then roll these balls out with a rolling pin. It is a good idea to turn the dough about 45 degree after each pass with the rolling pin. Doing so well help keep the dough round as it is flattened. Keep rolling it out until it is about a foot across.
Cast iron works best but any flat heated surface works. Place the rolled out dough on the unoiled unbuttered surface. When the dough bubbles up flip, give it a little time to brown the tops of the bubbles and then flip back. Now both sides should be cooked with some browned spots. Take off heat and stack them under a towel to keep them warm until ready to serve.