Add in warm milk bit by bit and kneed for about 12 minutes

Once the dough is soft, roll it up and let it proof in a warm area for 45 minutes till double the size. Coat the top with oil to prevent drying

Cut the dough into 4 equal chunks. From each chunk roll out and cut four equal pieces

Set the cut pieces in a warm area to proof for 30 minutes then fry on medium heat. To prevent cracking, baste each piece in oil and turn them immediately they start to swell up.