makes 9 baps
1 oz yeast
1 tsp sugar for creaming the yeast
1/2 pint milk and water (more if necessary) mixed and warmed to blood heat
4 cups (1 lb) 450 g flour mixed with 1 tsp of salt, warmed and sifted
1/2 stick (2 oz) 50 g butter or good lard
1 level tsp (5 ml) salt
1. Rub the fat into the flour and make a well in the center. Cream the yeast, add the liquid and salt, and pour into the well. Mix to a slack dough, adding extra warm liquid if required.
2. Allow to rise until the dough has doubled in bulk an hour or two according to temperature it stands in.
3. Knead, and divide in eight even pieces. Knead each into a ball about the size of a fist, and flatten with the hand. Then lightly roll to an oval with a rolling-pin.
4. Place the ball doughs on a well-floured baking tray. Prove for 15 minutes.
5. Brush with milk, and bake for 5-20 minutes or until firm.
6. Serve fresh and hot with butter.