Serve this herbed flatbread with our Smashed Peas with Fresh Mint.
In the bowl of a food processor, combine 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 dough comes together, about 7 seconds.
Transfer dough to a lightly floured surface, and knead for about 1 minute, forming it into a ball. Cover with plastic wrap and let stand for 30 minutes.
Heat oven to 200 degrees with a baking sheet set on the rack. Heat a medium cast-iron skillet over medium-high heat until very hot. Meanwhile, cut 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 dough 7 or 8 times. Lightly brush one side with olive oil, and sprinkle it lightly with salt.
Transfer round of dough, 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 flatbread begins to burn, lower heat and continue to cook.
Remove bread from skillet, and transfer to the baking sheet in the oven. Repeat the rolling and cooking process with remaining 2 pieces of dough.
Cut bread into wedges with a pizza wheel or sharp knife, and serve warm.