Mix the dry ingredients thoroughly, then work in lard and add enough water to make a soft but not sticky dough. Cover and let rise for an hour. Divide dough into six pieces, then roll out to 8-to 12-inch circles and cook individually in a heavy ungreased but well seasoned cast iron or nonstick skillet for about two minutes on each side. They should just start to brown.
This recipe contains leavening so is lighter and more traditional.