• 400g flour
• 200ml warm water
• 80ml milk
• 2 tsp yeast
• 10g salt
• A pinch of caster sugar
• 2 tbsp olive oil

Combine the water, milk, yeast and sugar in the bowl of the stand mixer. Add the flour on top and begin to bring together on a low speed – 2 or 3 – using the hook attachment, pausing every now and then to scrape down the sides of the bowl. Once combined, add the olive oil and salt and continue mixing until incorporated. Now, turn up the mixer to 6, just less than the max, and let it go. It’ll take a while, but eventually the dough will form a clean ball, leaving nothing stuck to the sides of the bowl. Stop mixing but do not be fooled. It is still v sticky.

Lightly oil your hands and carefully remove the dough from the hook. Then fold it over on itself, working quickly but firmly, until you have a nice ball of dough with a smooth domed top. Plop into a big bowl and cover. Let rise for 20 minutes or so before putting in the fridge at least overnight, but up to 48 hours.

A few hours before you’re ready to cook, take the bowl of dough out of the fridge and knock it back – it will be big and puffy. Lightly oil the work surface, then turn the dough out and cut it into eight pieces. Form each into a tight little ball then place on the oiled surface and brush with a little more oil on top. Leave enough space for expansion between the balls. Cover them with cling film and let rise again until about double in size.

When you’re ready to cook, heat the big Le Creuset frying pan on the wok burner at medium heat. Lightly dust a ball with flour, then pat it evenly flat gently with the tips of your fingers. Then pick it up and stretch it like a pizza. Place carefully into the pan and cook for 90 seconds or so until very bubbly. Flip, cook for another minute or so on the other side until a bit charred and chewy.