Herb Tortilla Pan Bread

Mix together the flour, baking powder, salt, and dried herbs in a large bowl until evenly distributed.

Cut the manteca into small pieces and add to the flour mixture, then use fingertips to work the fat into the dry ingredients until the mixture resembles coarse breadcrumbs.

Add water gradually while mixing with a fork until a soft, pliable dough forms; avoid overworking.

Divide the dough into 4 equal portions and shape each into a ball, then rest on a floured surface for 5 minutes.

On a floured work surface, flatten and roll each ball into a thin, even tortilla about 1/8 inch thick.

Heat a cast-iron skillet or griddle over medium-high heat until hot but not smoking.

Place the first tortilla on the hot skillet and cook for 2-3 minutes until light golden spots appear on the bottom, then flip.

Cook the second side for 2-3 minutes until golden brown and slightly puffed, then transfer to a plate.

Repeat the cooking process with the remaining three tortillas, keeping finished ones warm.

Serve warm, optionally breaking into pieces or folding for traditional presentation.