Herb Scented Flatbread

Makes 3

This flatbread doesn't contain yeast, so it's quick and simple to make. You can substitute your favorite herbs for the ones suggested here. For an excellent hors d'oeuvre, serve warm with Smashed Peas with Fresh Mint.

1 cup plus 3 tablespoons all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspooon 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

1. 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.

2. 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.

3. Heat the over to 200 degrees F. 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.

4. Transfer round of dough, with the oiled side down, to the hot skillet and 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.

5. 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.

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