This flatbread is unleavened bread, which means it has no yeast, baking powder, baking soda, or other leavening agents in it. It is sometimes called “fry bread.”

• Make the dough by combining the flours together, then make a well in the center.

• Add the warm water to the well and mix the flour into it until it comes together. Knead for 5 minutes to make a smooth dough. Divide the dough into 6 pieces and roll them into balls.

• Dust the balls with flour and pat them out into 6-inch circles.

• Heat a griddle or large skillet to high and melt the ghee or butter on it.

• Cook the dough circles in the ghee for about 15 seconds per side. They will puff up in the middle and brown in little spots. Serve warm brushed with more ghee.

Ghee. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Ghee is clarified brown butter, a form of clarified butter that has been used for centuries in Indian cooking. Brown butter, or beurre noisette from French cuisine, is whole butter that has been melted and then the solids on the bottom browned.