(Quick, while she's asleep-- post a recipe!)
1 c. buckwheat flour
1/2 c. AP flour
1/2 tsp salt (optional)
1 c. cold water
1 1/2 c. boiling water
1 tsp baking powder
In a bowl, whisk together the flours, the cold water, and the salt (if you're using it). It'll be pretty thick. You can let it sit there for a while until you're ready to cook. When it's time, preheat your cast iron skillet. You might want to preseason it (I heat up some grease, get the pan good and hot, and wipe out the excess oil quickly with a paper towel), but don't grease the pan like you would for pancakes. While your pan is heating, whisk in the boiling water and then the baking soda. Pour some into the pan and swirl to coat. It should be a very thin layer, and if your pan is hot enough will sizzle and start to bubble immediately. Lots and lots of tiny bubbles will form, and the surface will gradually set. Don't flip it! Just let it set, and when it's done in the middle, slide a knife or fork under the edge to pry it loose. You may have to finesse it a bit, but if it won't come up relatively easily, it may not be done enough on the bottom. Let it cook a little more-- when a nice crust forms, the ploye will come up more easily. Stack it on a plate and repeat.
I used the smallest skillet I have (about 5 inches?), and got 19 of them with this recipe. They're soft enough that even a little one who isn't quite up to regular bread yet should have an easy time gumming them.