6fl.oz175 ml milktepid (room temperature/lukewarm)
1lb500 g strong white flour
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.
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.
Turn the dough out on to a lightly floured surface. Knead the dough until smooth and elastic, about 10 minutes.
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.
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.
Leave to prove, uncovered, until doubled in size, 30-45 minutes.
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.
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.