Servings: 12

1 cup water 1 cup water
1/2 cup scalded milk ½ cup scalded milk
2 tsps sugar 2 tsps sugar
1 tsp salt 1 tsp salt
2 tblsps water at 105°F to 115°F (41°C to 46°C) 2 tblsps water at 105°F to 115°F (41°C to 46°C)
1 package active dry yeast (1 tlbsp) 1 package active dry yeast (1 tlbsp)
4 cups all purpose or whole wheat flour 4 cups all purpose or whole wheat flour
3 tlbsps softened butter, lard, or even bacon fat 3 tlbsps softened butter, lard, or even bacon fat

Mix the water, milk, sugar, and salt in a mixing bowl.
Stir the yeast into the hot water and let it dissolve for 3 to 5 minutes.
Mix the two liquid mixtures together.
Beat two cups of the flour, gradually, into the liquid mixture.
Cover the bowl with a tea towel and leave it to rise for about 1 ½ hours, in a warm place, approximately 85°F (29°C), until the sponge collapses.
Beat in the softened butter or other fat.
Beat or knead in the rest of the flour.
Sprinkle a clean work surface or cutting board with corn meal or flour the board lightly.
Pat out the dough to approximately ½ inch thick.
Cut it into 3 inch diameter rounds. I use a ring to cut them. I used to use a clean tuna can.
Move the rounds to a lightly greased cookie sheet and let rise until doubled.
Using a spatula / egg flipper, carefully move the rounds to a hot, well buttered (but not too buttered) skillet, griddle, or electric frying pan.
Cook them until they are lightly browned, flipping once.
Let them cool a bit on a rack.
Traditionally, they are opened using two forks, back to back and toasted. Can be buttered and then toasted in a skillet.