5 gr Psyl
150 gr mineral water
5 gr dried yeast  
10 gr chickpea flour
8 gr salt
0,8 gr Xtan
5 gr brown sugar
40 gr tapioca starch
50 gr CustH
100 gr rice flour
30 gr room-temperature butter
q/s melted butter (to cook)
1. Mix the Psyl  with the mineral water and the dried yeast in a bowl and let it rest for 15 minutes.
2. Put all the dry ingredients into the bowl of a stand mixer (including the CustH and the Xtan) and mix them with the paddle attachment to integrate them completely.
3. Add the first mixture to the second one (already rested) and mix to integrate it. Knead it for 4 minutes, or until it has the appearance of a soft bread dough.
4. Put the butter in and mix to incorporate it.
5. Put rice flour on the greaseproof paper and pour the dough on top. Strech it out to 2 cm thick and roll the dough up to make a cilinder.
6. Let it ferment for 40 minutes, covered.
7. Cut into slices of 3 cm, strech them, and paint them with cold melted butter. Roll them up into a spiral.
8. Let them ferment for 40 minutes at 30ºC (90ºF).
9. Preheat a frying pan with a lid.
10. Flatten out the naans with your hands, paint them with butter, and cook them over medium-high heat with a lid until both sides are golden brown.
11. Paint them with more butter and serve them hot.