Mix dry ingredients, then work in lard until mixture is crumbly. Stir in the half cup of water, adding more if needed. Knead dough on a lightly floured board, then make into small balls, about the size of an egg. Let these stand covered by a tea towel for about 15 minutes. Then roll out to the size of a salad or luncheon plate. Bake on a hot, ungreased griddle for 2 minutes. Turn and bake for 1 minute on the other side. They should have a brown-freckled surface. Use immediately, or keep warm until serving by placing between the folds of a clean tea towel. If necessary, they may be refrigerated in plastic bags and reheated—but they’re better when they’re fresh.