Mix the water and milk in a large microwave safe measuring cup or bowl. Heat for 8-10 seconds–you want the liquid just warm; too hot and it will kill the yeast.

Mix the yeast into the liquid and allow it to bloom. If the yeast sits there, granular, it’s dead.

Mix the salt and flour in a large bowl. Tip in the milky yeast mixture.

Stir the dough with a wooden spoon or your clean hand. It should come together quickly, but if you need to add a bit more flour or water, do so.

Cover the bowl with plastic wrap or a clean tea towel and set it in a warmish place for 90 minutes, or until doubled.

Once the 90 minutes has elapsed, preheat your oven to 425F/220C. If you have a baking stone, slide it in to heat up. I use ceramic kitchen tiles from a home improvement store.

Lightly flour a baking sheet.

Tip the dough onto a clean surface, punch it down, and divide it into 8 pieces. Shape each into an oval. Place the rolls on the floured baking sheet. Cover with plastic wrap for 15 minutes.

Once the 15 minutes is up, brush the baps lightly with milk. Now flour them lightly. Dip a finger into the flour, and make a depression in the middle of each bap. This, David explains, prevents blistering while baking.

Bake baps 15-20 minutes, until lightly golden and hollow-sounding when tapped on the bottom.

Place baking sheet on a cooling rack, and flour the baps lightly a final time. Try to let them cool before devouring.

Baps are best eaten the day they’re made, but reheat well in a low oven or toaster. They also freeze well.

We ate our baps with baby lamb chops, which may be unconventional, but it was delicious.

Notes:

The recipe is easily halved; I made only four rolls.

I used half-and-half instead of milk.

I keep my yeast in the freezer, which helps it live longer.