Sprinkle the yeast into the water in a bowl and let stand 5 mins.

Place the flour and salt together on the counter (or use your mixer) and mix together. Add the shortening and mix together with your hands (or the mixer). Make a well in the center of the flour and slowly add in the water with the yeast.

Knead until smooth, shiny, and elastic, about 10 minutes.

Add the dough to a bowl and cover and let it rest about 1/2 an hour.

Divide the dough into 6 equal pieces. On a lightly floured work surface, with a rolling pin roll out each piece to form a round, 6 inches across and 1/2 inch thick. If the dough resists rolling out, let it rest for 1-2 minutes, then continue.

Heat a heavy frying pan or griddle over medium-low heat until very hot, about 10 minutes.

Place one of the dough rounds in the hot pan and prick all over with a fork to prevent air bubbles.

Cook until golden brown on both sides, flipping it over frequently to avoid scorching and to aid even cooking, about 5 minutes.

Repeat with the remaining dough rounds as directed in step 7. Stack the rounds on top of one another and cover with a dish towel to keep soft and warm.

Fill with your choice of ingredients, fold in half and serve. Or enjoy them as they are.