450 g/1 lb. plain flour
1 level tsp. salt
50 g/2 oz. butter
15 g/1/2 oz. fresh yeast
150 ml/1/4 pt. lukewarm water
150 ml/1/4 pt. lukewarm milk

Sift flour and salt into bowl. Rub in butter. Mix yeast to smooth and creamy liquid with a little of the warm water. Blend in rest of water and milk. Add all at once to dry ingredients. Mix to firm dough, adding a little extra flour, if necessary, until dough leaves sides of bowl clean.

Turn out onto lightly floured board. Knead 10 minutes (or until smooth and elastic). Cover and leave to rise until dough doubles in size. Turn out onto floured board. Knead lightly and shape into ball. Roll out to 2 cm/1/4 inch thick round, transfer to lightly buttered and floured baking tray and dredge with plain flour.

Cover and leave to rise until double in size. Lightly dent top of Bap in 3 places with fingers (to prevent blistering). Bake just about center of moderately hot oven (200 C/400 F or Gas No. 6) for 20 to 25 minutes. Cool on wire rack. Makes 1 Bap.