Whisk the lukewarm milk & water with sugar and yeast.

Add flour and salt and mix it well till combined.

Use the spatula to fold it over itself turning the bowl in between until the dough looks softer and it’s come together (10-20 times) or knead by hand for 5 min.

Cover and rest 1 hour.

Spread some butter thinly on your pans.

Decompress the dough with a floured hand and pull away the edges.

Place it on a well floured surface shape into a rough rectangle and cut into 6 equalish pieces.

Flour the surface well and your fingers.

Flip a piece of dough over and press it down spreading it out lengthways.

Roll it up pressing in after each roll.

About half way fold in the ends and continue.

For the last little piece stretch it out and bring it over.

Pinch sealed including the ends and place them on a floured surface covered while you shape the others.

Roll the out slightly and place in your dishes.

Press down to flatten.

Brush with water and sprinkle semolina or cornmeal.

Preheat oven to 180C.

Cover and rest 20 min.

After 20 min score them 4 times diagonally and bake for 16-19 min.

If it’s getting too dark after 10 min reduce your oven to 170C.

As soon as they’re cool slice and freeze airtight in a zip lock bag.

To defrost take out what you need and defrost airtight too to keep them fresh.

To store at room temp keep airtight as soon loas they cool for 2-3 days.