Mix flour and salt.

Mix in shortening until well incorporated.

Add water and mix with your hands. (Add a little more water or a little more flour as needed.) Mix until dough is springy but not sticky.

Let the dough sit covered for no less than 30 minutes but no more than an hour in room temperature.

Roll 2 inch balls and flatten with rolling pin, using flour sparsely to keep dough from sticking to pin and counter.

Place on griddle (cast iron skillet works well) and heat on med-low heat. Once bubbles appear(about a min) flip over for another 45 seconds to 1 min. Remove from pan and eat ASAP.