Whisk together all dry ingredients in a large mixing bowl. Add fat and rub into the flour with your hands until crumbly and the texture of cornmeal.
Add warm water and thoroughly mix with a spoon until the dough feels well hydrated.
Let sit for 10 minutes while the flour hydrates and absorbs the liquid. The dough should be firm and springy; add more water and let sit again if necessary.
Meanwhile, preheat a skillet over medium heat.
Portion and roll dough into balls, about 2 tablespoons for small flatbread or 1/4 cup for large. Use a tortilla press lined with waxed or parchment paper to form flatbread, or roll flatbread between two pieces of waxed or parchment paper to desired thickness.
Place flatbread in the hot skillet one at a time and cook until lightly browned, about 2-3 minutes on each side.
Use immediately or, once cooled, wrap securely in plastic to store.
