1 cup plain flour ¾ teaspoon instant dried yeast ½ teaspoon sea salt ½ cup lukewarm water 1 tablespoon milk 2 teaspoons olive oil
Combine the flour, yeast and salt in a large bowl and make a well in the centre. Combine the wet ingredients in a jug and mix into the flour to make a soft but not sticky dough. Add a little more water if needed as the dryness of flour can vary enormously. Turn onto a lightly floured bench and knead for 5 minutes until smooth and elastic. Place in a large, lightly oiled bowl and turn the dough to coat it lightly in the oil. Cover with plastic wrap. Set aside in a draught-free place for 1½-2 hours to double in size. When the dough has risen, remove from the bowl and place on baking paper and roll out or flatten with your fingers to the desired shape.