Author and academic Marion Maddox shares the secret of her nightly brew.
- Put the yeast and sugar in a small bowl with half of the warm water. Stir and set aside for a few minutes, then add the remaining water and the milk.
- Put the flours and salt in a large bowl and use your hand to mix in the yeast, water and milk mixture.
- Knead the mixture, which will be sticky, thoroughly in the bowl. (Or use the dough hook of an electric mixer.)
- Cover the bowl with a damp teatowel and set aside to rise until more than doubled.
- Although this may take only a couple of hours, the dough can also be allowed to rise overnight.
- Deflate the dough by pulling it away from the sides of the bowl. Lift it out of the bowl and divide into 8 pieces.
- Drop each piece on a tray liberally dusted with rice flour or cornmeal and roll them over until well coated.
- Form each piece into a thick disc. Place the discs on a baking tray and place another tray on top.
- Leave to rest and rise for 20 minutes, then remove the covering tray. Place a cast-iron griddle or large frying pan over a low heat.
- When only moderately hot, place 4 of the muffins on it and cook for about 10 minutes until light beige on the bottom.
- Turn the muffins over and cook the second side for a similar length of time. Wrap the cooked muffins in a dry teatowel.
- Pull apart with your fingers and eat while still warm. For toasting, pull the muffins apart and toast on both sides.