Make the dough starter: Mix the flour, water, and yeast for the starter in a small aluminum mixing bowl. Beat until the batter is smooth and glossy, about 100 strokes.

Heat some water until boiling then turn off fire.

Cover starter dough with a tea towel and place on top of pot with boiling water for 1 hour. The heat will allow the dough to raise faster. It will be bubbly.

Whisk together the warm water, yeast, and starter: In an aluminum bowl combine the milk and yeast for the dough. Scrape the starter into the bowl and use a whisk or fork to break it up and dissolve it into the milk. It should become quite frothy.

Mix the dough together: Add the sugar, butter, and salt to the bowl and whisk to combine. Add 3 cups of flour and stir with a stiff spatula until you form a shaggy, floury dough.

Knead the dough: knead the dough until it comes together in a smooth ball, 5 to 8 minutes. If the dough is very sticky like bubble gum, add extra flour as needed, but err on the side of caution. The dough is ready when it forms into a smooth ball and springs back when poked; it will feel slightly tacky to the touch, but shouldn't stick to the bowl or your hands.

Repeat steps 2 and 3. Allow to raise for 30 mins instead of 1 hour. It should double in size.

Divide into 12 equal parts and roll into balls. Place on a cornmeal sprinkled tray. Sprinkle tops of muffins.

Repeat steps 2 and 3. Allow to raise for 30 mins.

Heat a tawa, skillet or non stick pan on low heat. Add a little butter and place muffins on tawa. Cook for 5 mins on low heat. Flip and cook for 5 mins again. Adjust heat to suit.

You can cook them in batches.

Use a fork to open them, do not cut open with a knife.