HERB SCENTED FLATBREAD

1 cup plus 3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tea pooon finely chopped fresh sage
1 teaspoon finely chopped fresh chives
1 teaspoon finely chopped fresh flat-leaf parsley
2 1/2 tablespoons vegetable shortening
3 tablespoons milk
1/2 teaspoon coarse salt -- for sprinkling
1 tablespoon extra-virgin olive oil -- for brushing

In the bowl of a food processor, combine the flour, baking powder, salt, sage, chives, and parsley; process for 5 seconds to combine.
Add vegetable shortening and process until well combined, about 15 seconds.
Add milk and 2 tablespoons water, and process until the dough comes together, about 7 seconds.
Transfer dough to a lightly-flowered surface and knead for about 1 minute, forming it into a ball.
Cover with plastic wrap and let stand for 30 minutes.

Heat the over to 200° with a baking sheet set on the rack.
Heat a medium cast-iron skillet over medium-high heat until very hot.
Meanwhile, cut the dough into 3 equal pieces and form each piece into a ball.
On a lightly
floured surface, roll one of the pieces of dough out into a very thin circle
(it should be less than 1/16 inch thick and about 6 1/2 inches in diameter). Using a fork, prick the dough 7 or 8 times. Lightly brush one side of the dough with olive oil and sprinkle it lightly with salt.

Transfer round of dough, with the oiled side down, to the hot
skillet & reduce heat to medium; cook until surface is covered with golden to dark-brown speckles, about 1 to 2 minutes on each side. If the flatbread begins to burn, lower the heat and continue to cook.
Remove bread from skillet and transfer to the baking sheet in the oven.
Repeat the rolling and cooking process with the remaining 2 pieces of dough.

Cut the bread into wedges with a pizza wheel or sharp knife, and serve warm.