3 C all purpose flour
1-1/2 t salt
1 T baking powder
4-5 T butter or lard, plus some for greasing the pan
1-1/4 C lukewarm water

If using an oven, preheat to 425 F. This can also be cooked on a stovetop, a wood fire, or an outdoor grill.

Put flour, salt, and baking powder in a bowl and mix well. Cut in the lard or butter. Make a well in the center and pour the water in, mixing as you pour. Continue to stir until the dough is well-mixed.

Heat an ovenproof cast-iron skillet and melt 1-2 T of lard or butter. Transfer the dough to the pan. With wet hands, pat the dough to flatten it out and fill the skillet.

Oven-baking: Bake for about 25 minutes.
Stovetop: Cover it with a heavy lid and cook it over medium-low heat for 20 minutes. Then turn it over and cook until the second side is browned and the bread is cooked through (test with a skewer or knife).
Open fire: Use same technique as stovetop, watching the heat carefully.