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Begin by combining the psyllium husk with a couple of tablespoons of milled flaxseed.
Next, mix in one teaspoon of xanthan gum and about a third of a teaspoon of baking powder.
Add 200 grams of wheat free flour to the mixture and stir everything together.
Pour in approximately 250 millilitres of hot water, making sure it's hot enough to sting your finger but not boiling.
Stir the hot water into the flour mixture until it becomes watery and sludgy.
Let the mixture sit for about two to three minutes to allow it to absorb the moisture.
Gently knead the dough, wetting the back of your hand as necessary.
Incorporate about 10 grams of butter into the dough to help it puff up when cooked.
Roll the dough out as you would for regular rugby, forming small dough balls.
Place the dough on a medium heat and transfer it to your work surface.
Use flour as needed to manage the slightly tricky dough.
Cook until the color begins to change, then flip it when bubbles form, lifting it off the flame before it browns.