Place all the dry ingredients in a bowl and mix to combine.

Mix the melted butter and milk and gradually add to the dry ingredients to form a sticky dough.

Once the dough comes together, sprinkle in flour (1 – 2 tablespoons only) to make the dough manageable(but not dry).

Knead for 10 mins using the technique shown in my video—folding toward the middle, spin and fold.

Place the dough in an oiled bowl, ensuring that the entire surface is oiled. Cover with plastic wrap or a kitchen towel and set in a warm area for 20 mins.

After 20 mins, remove the cover and knead, using the same technique for exactly one minute.

Place the dough back in the oiled bowl, cover and set in a warm area for the second proofing, 60-90 minutes. It may take longer in a cold climate.

After it has doubled (or tripled) in size, press dough to remove air and divide into 12 or 16 pieces.

To make the balls or loyahs, fold the dough towards the top and pinch to seal. Roll between the palm of your hands to shape it into a ball. Repeat with the remaining dough.

Place the dough in a prepared baking pan and allow it to rise (third proofing) until doubled, 30-60 mins, depending on the room temperature.