Combine warm water, maple syrup and yeast. Set aside for 15 minutes, the yeast should be frothy

In a large bowl combine dry ingredients. Add olive oil, eggs and yeast mixture. Mix until the dough comes together. Rest for 15 minutes

Lightly oil a large bowl. Transfer the dough into prepared bowl and cover with damp towel. Rest the dough in a warm place for 2 – 3 hours or until it has doubled in size

Dust a work surface with potato starch and transfer the dough on top. Sprinkle with potato starch and shape the dough into 6 equal balls

Heat a large cast iron or a non-stick pan over medium-high heat. Using a rolling pin roll each dough into about 1/8-inch thickness. Place the dough in the dry skillet and cook until the bottom is golden and blackened in few spots, about 3 – 4 minutes. Flip the naan over and cook about 1 more minute. Remove on a warm plate and brush with melted butter. Cover with a tea towel until ready to serve.

Tip: After you cook the first naan you may have to lower the heat slightly