1

In a mixing bowl, add the flour, milk, baking powder, and salt. Then, using the dough hook, knead at a low speed until the dry ingredients are well combined.

2

Add water gradually, then change the kneading speed to medium until the dough comes together. Continue kneading for 2 to 3 minutes.

3

We continue kneading until the dough wraps around the hook and we have a soft, elastic dough.

4

Remove the dough from the bowl and divide it into equal balls, then cover them to rest for 10 minutes in a warm place.

5

Roll out the dough on a floured surface to a thickness of 1/4 cm, ensuring that the surface of the dough after rolling is smooth and free of holes.

6

Using a preheated electric oven at 140°C (350°F) from the bottom, bake the dough for 10 seconds, then flip the loaf over and let it rise. Flip the loaf every 10 seconds until cooked through. Alternatively, using a preheated pan or non-stick griddle over low heat, flip the loaf every 10 seconds until cooked through.

6

Alternatively, using a preheated pan or non-stick griddle over low heat, turn the bread every 10 seconds until cooked.

7

Allow the loaves to cool completely, then wrap them in food storage bags. They can be kept in the freezer and heated in the microwave when needed.