INGREDIENTS:
¾ cup warm milk and ½ cup warm water (110°F)
2 tablespoons sugar
1 packet, 7 grams, active dry yeast
3 cups unbleached bread flour
1 teaspoon salt
3 tablespoons melted butter and 1 large room-temperature egg
Cornmeal or semolina for dusting
DIRECTIONS:
Mix milk, water, sugar, and yeast. Let sit for 5 to 7 minutes until foamy.
Whisk flour and salt. Mix in the egg, melted butter, and yeast liquid. Beat for 7 minutes until smooth and elastic.
Cover and let rise in a warm spot for about 1 hour until doubled.
Pat dough out to nearly 1 inch thick on a floured surface. Cut into 2.5-inch rounds. Place on cornmeal-dusted trays.
Proof covered for 30 minutes.
Cook on a dry, preheated skillet over medium-low heat for 6 to 8 minutes per side until golden brown. Split with a fork to expose the interior.
