You will need:
2 cups buckwheat flour (millet -- buckwheat is not wheat)
2 cups brown rice flour
2 tsp baking powder
1 tsp salt
1/4 softened butter
1/3 cup sunflower oil heated in a skillet
1 1/2 cups water
Preheat oven to 475. Heat approximately 1/3 cup of sunflower oil in an iron skillet. In a heat-proof bowl, mix flours, baking powder, and salt with a fork or whisk. Add warm butter and work with fingers. When oil is hot and sizzling, carefully pour oil in bowl and whisk. Add water and work dough with fingers. Sprinkle dry brown rice flour onto clean surface. Work the dough in your hands like biscuit dough. Using generous amounts, form balls of dough 2 to 2 1/2 inches in diameter. Dust dough balls with flour to keep them from sticking to your working surface. Gently roll the dough evenly in a cross pattern, making sure to roll it out the same number of times each direction. Do not allow the rounds to become too thin. This dough is forgiving, so if you mess up, you can start again. Dusting lightly with dry flour helps. Preheat a skillet lightly coated with oil on medium to medium high heat. Allow the flat bread to heat for several seconds on each side. Flip more than once. They are nearly done when you observe the flat bread turning a medium brown color against the darker gray-brown of the flat bread.