|Strong flour||8 Ounce (225 Gram)|
|Salt||1 Teaspoon (Leveled)|
|Fresh yeast/2 level teaspoons dried yeast||1⁄2 Ounce, dried (15 Gram)|
|Milk and water||1⁄4 Pint, mixed|
|Butter||1 Ounce (25 Gram)|
1) Preheat oven hot to 400°F, 200°C or Gas No. 6.
2) In a large mixing basin sieve flour and salt together. Keep aside in a warm place.
3) In a small basin mix yeast and all the liquid.
4) To dissolve dried yeast dissolve a teaspoon of sugar in lukewarm milk and water. Sprinkle yeast over it. Keep aside the mixture in a warm place for about 10 minutes.
5) Cut in butter and rub with the mixture. Stir in the yeast liquid.
6) Using hands mix into a rough dough. Knead until smooth.
7) Put back the dough into the basin.
8) Keep in a polythene bag and set aside in a warm place until the dough doubles.
9) Place on a floured working surface. Knead well.
10) Divide into six equal pieces and shape into a round ball.
11) With a rolling pin, flatten each ball of dough out to a round bap.
12) Grease a baking tray and turn out the dough in it.
13) Baste with milk and dust with flour.
14) Let stand covered, in a warm place until risen.
15) Dust the baps with flour and press a floured thumb into the centre of each one.
16) Bake in oven for 15-20 minutes.
17) Serve warm.