Polar Bread

Put the flour, yeast, and salt into a mixing bowl. Add the milk, water, and oil, then knead with a stand mixer on low speed until you have a smooth, elastic dough — about 15 minutes.

Cover the bowl with plastic wrap and let it rise until doubled in size, about 1 hour.

Turn the dough out onto a floured surface and divide into about 24 equal pieces — a kitchen scale helps here to keep them even. Roll each piece into a ball, then flatten with a rolling pin to about 0.5 cm thick. Poke holes all over each one with a skewer or something similar.

Place the breads on a baking tray lined with parchment paper and bake in the middle of the oven at 225 °C for 8–10 minutes. Cool on a wire rack covered with a kitchen towel so they don't dry out.