Mix together flour and salt.

Cut in shortening into the flour.

Add warm water and knead until the dough is springy.

Place on a piece of parchment paper, over with clean cloth and let rest for 10 min.

In a lightly flour board, use a rolling pin to roll the dough balls into thin circles, 7-8 inches across.

Bake on a hot, ungreased griddle until speckled with brown.

Flip and cook the other side.

To store them, place in a plastic bag in the fridge.