- 225 g strong white flour (plus more as needed)
- 3/4 t salt
- 25 g butter
- 75 mL water (100-110F)
- 75 mL milk (100-110F, plus more as needed)
- 1/2 t sugar
- 1 t yeast
Make the dough:
1. Blend the water, milk, and sugar together in another bowl. Stir in the yeast. Set aside for 10 minutes til frothy.
2. Sift the flour and salt into a bowl. Rub in the butter until thoroughly blended.
3. Make a well in the flour mix. Stir in the liquid until the mixture forms a smooth dough. Turn out the dough onto a lightly floured surface and knead for about 10 minutes, until the dough is silky smooth and feels very springy and elastic.
4. Return the dough to the bowl. Cover with a damp cloth or cling film. Let it rise until it's doubled in size, about 1.5 hours at room temperature, or 1hr in a warm place.
During the first rise:
5. Preheat the oven to 475F / 240C / Gas 9.
6. Lightly grease a baking sheet. Set aside.
After the first rise:
7. Knead the dough lightly and divide it into 6 equal pieces. Form each one into a ball and place them on the baking sheet. You should get all 6 on the sheet. Flour your hands and flatten the balls slightly into disc shapes. Then press a deep hole with your thumb in the centre of each bap (to prevent any blistering while it bakes).
8. Brush each bap with milk and sprinkle on a generous dusting of flour.
9. Place the baking sheet inside a large oiled plastic bag; let rise for 20-25 minutes.
After the second rise:
10. Bake for 10 minutes until they are golden-brown under the floury tops.
11. Transfer to a wire rack to cool, and eat them very fresh.