Makes 12
1 oz (25g) fresh yeast or 1 level tablespoon dried yeast and 1 level teaspoon castor sugar
1/2 pint (300ml) tepid milk and water (half and half)
8 oz (225g) strong white flour
2 level teaspoons salt
8 oz (225g) wholemeal flour
1/2 oz (15g) white cooking fat or lard
Dissolve the fresh yeast in half the liquid. If using dried yeast, have the liquid hand-hot, stir in the sugar and sprinkle in the yeast. Set dried yeast mixture in a warm place for 10-15 minutes until frothy. Sift the strong white flour and salt into a mixing bowl and add the wholemeal flour. Add the fat and rub in with fingertips.
Add the yeast together with the remaining tepid liquid to the flour mixture and mix to a rough dough. Turn on to an unfloured work surface and knead for about 10 minutes until smooth. Shape into a ball, return to the mixing bowl and set inside a roomy polythene bag. Leave at room temperature for about 1 hour, or until dough has doubled in size.
Turn risen dough out and knock back. Roll out the dough to a thickness of 1/2 inch (1cm). Using a 3 inch (7.5cm) floured round cutter, cut 12 circles of dough. Place on greased baking sheets, 6 per sheet. Loosely cover with cling film and set in a warm place for about 20 minutes, or until risen and puffy.
About 15 minutes before baking, heat the oven to 425°F (220°C) or Gas no. 7. Dust baps with wholemeal flour. Place in preheated oven and bake for 15 minutes. Transfer baps to a wire rack and leave until completely cool. Serve with a cold supper of chicken or ham or with hot soup. They’re ideal for a packed lunch, to fill them with cheese, tomato, egg or salami and lettuce.