Herb Scented Flatbread

1 cup plus 3 tablespoons all-purpose flour1/2 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° 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.