When British Indian chef Romy Gill travelled through Kashmir, the northernmost region in India, collecting recipes for her latest cookbook “On the Himalayan Trail,” she delighted in a flatbread called girda (also called kander). A fermented bread traditionally cooked in a clay tandoor oven, it also bakes up beautifully right on the cordierite baking stone in an Ooni oven (or in a cast-iron pan).

Romy, a series regular on “Ready, Steady, Cook” and BBC Radio 4’s “The Food Programme,” was served girda at Chai Jaai, a beautiful tea room in Sringar, alongside a cup of noon chai — a wonderfully pink and salty drink made with gunpowder tea, milk, salt and baking powder.

Made with fast-acting yeast and left to ferment for only an hour, this bread comes together quickly, meaning you can have it before noon even if you sleep in.

The dough is covered in melted ghee (butter that has been clarified, meaning simmered and strained to remove all the water).

Bio: Romy Gill is a British Indian chef, food writer, author and broadcaster.