In a large mixing bowl, whisk together the flour, salt, and black pepper.

In a separate bowl, whisk the egg with the water and 50 ml olive oil until blended. Pour into the flour and stir with a fork until a shaggy dough forms.

Turn the dough onto a lightly floured counter and knead for 8 to 10 minutes until smooth and elastic. It should spring back when you press a finger into it.

Shape into a ball, cover with a kitchen towel, and let it rest at room temperature for 30 minutes.

Divide the dough into 4 pieces, about 200 g each. Roll one piece at a time into a thin round, about 30 cm / 12 inches across and 2 mm thick.

Spread a thin, even layer of softened lard over the surface with your fingers, leaving a 1 cm border. Sprinkle lightly with salt.

Roll the sheet up tightly into a log, then coil the log into a spiral, tucking the end underneath. Repeat with the remaining pieces.

Cover the spirals with the towel and rest 15 minutes so the dough relaxes before the second roll.

Flatten each spiral with your palm, then roll it out again into a disc about 20 cm / 8 inches across and 5 mm thick.

Heat a 30 cm / 12-inch cast-iron griddle or heavy skillet over medium-high heat until a drop of water sizzles on contact. Brush lightly with olive oil.

Cook one flatbread at a time, 3 to 4 minutes per side, pressing gently with a spatula, until dark blistered spots appear and the layers puff.

Transfer to a wire rack and tent loosely with foil to keep warm while you cook the rest. Slice into wedges and serve warm.