6 fl oz (175 ml) tepid (room temperature/lukewarm) milk
6 fl oz (175 ml) water
2 tsp dried yeast
1 tsp granulated sugar
1 lb (500 g) strong white flour
1 1/2 tsp salt
1 tbsp milk, to glaze
1. Combine the milk and water in a liquid measuring jug. Sprinkle the yeast and sugar into 3 1/2 fl oz (100 ml) of the milk and water mixture in a separate bowl. Leave for 5 minutes; stir to dissolve. Stir in half of the remaining milk and water mixture.
2. Mix the flour and salt together in a large bowl. Make a well in the center and pour in the yeasted milk and water. Mix in the flour. Stir in the reserved milk and water, as needed, to form a sticky dough.
3. Turn the dough out on to a lightly floured surface. Knead the dough until smooth and elastic, about 10 minutes.
4. Put the dough in a clean bowl and cover with a tea towel. Leave to rise until doubled in size, about 1 hour. Knock back, then leave to rest for 10 minutes.
5. Divide the dough into eight equal pieces. Shape each piece into a flat oval, about 1cm (1/2 inch) thick. Place on a floured baking sheet. Brush each bap with milk and sift over a heavy dusting of flour.
6. Leave to prove, uncovered, until doubled in size, 30-45 minutes.
7. Sift a heavy dusting of flour again over each bap. Use your thumb to make an impression in the center of each bap, about 1/2 inch (1 cm) deep.
8. Bake in the preheated oven for 15-20 minutes until risen and pale golden. Cover with a tea towel and leave to cool on a wire rack.
From Bread by Eric Treuille & Ursula Ferrigno