Place all of the dry ingredients in a medium sized bowl - cassava flour, tapioca starch, brown rice flour, psyllium husk, baking powder and pink salt.

Use a whisk or large spoon to evenly combine all of the dry ingredients.

Drizzle in the olive oil then start to pour in the hot water, a little at a time, using a spatula/spoon to form a big pliable doughball (you won't need all of the hot water).

The dough should be soft, firm but not too sticky.

Slice the dough into 4 quarters then roll each piece into a small ball then cover the bowl with a damp cloth.

Lay some parchment paper on a clean surface and place one of the doughballs on the paper while keeping the rest of the dough covered.

Lightly dust a rolling pin with cassava flour then proceed to roll the dough as thin as possible to make a disc.

Repeat the above step placing each disc on some parchment paper until 4-6 discs are made.

Heat up the tawa/crepe pan or skillet on high heat.

Place the dough on the hot pan then reduce the heat slightly below high heat.

Leave the dough to cook for about one minute, until small bubbles start to form.

Once the first side is ready, flip it over until the other side is slightly brown.

Flip the roti again, reduce the heat to low and push the roti so it is hanging slightly off the edge of the tawa.

Use a damp cloth to apply gentle pressure while moving the roti in a counter clockwise motion while it starts to puff up.

As soon as it puffs put the tawa/pan directly back on the heat.

Leave the roti for about 30 seconds before removing.

Coat both sides of the roti lightly with some melted vegan butter then place each roti skin on a plate lined with a damp cloth and cover.