Flat bread from Issue #12

Grandma Margie taught me how to make this recipe.  In my opinion, flat bread is so much better than a tortilla.  My kids love it right out of the skillet with a drizzle of honey.

3 cups self rising flour
1 tsp. of salt
2 rounded tbs. shortening
1 cup very hot water

mix flour, salt, and shortening together until mixture is like fine crumbs.  Add hot water, and kneed into a dough ball.  Cover dough ball with a dish towel and let rise for 30 minutes.  Tear off pieces and roll each piece flat with a rolling pin.  Cook in a medium-hot skillet coated with butter until golden brown on each side.

I also love these in the morning with eggs and green chili!

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