2 cups unsifted flour
1 tsp. salt
¼ cup lard or shortening
½ cup lukewarm water

Combine first 2 ingredients. Cut in lard with pastry blender. Add water. Toss with fork to make stiff dough. Form into ball. Knead thoroughly on floured board. Cover tightly. Refrigerate for 24 hours before using. Let dough warm to room temperature. Divide dough into 8 or 11 pieces. Roll as thin as possible. Cook on oiled griddle for 20 seconds per side.