Instructions

Make a batch of Japanese Milk Bread dough, but stop short of kneading it - once you have the ingredients in the mixing bowl, use a regular paddle to bring the ingredients together then tip into a large bowl, rubbed thoroughly with olive oil.

Leave in a warm place to prove until doubled in size and until a thumbprint is really slow to spring back.

Cut the dough into pieces that weight 60g. With a rolling pin, roll out each piece and rub both sides with olive oil.

Cook on a hot griddle until turning brown on both sides.