Versatile and delicious baps.


  • 650 g plain flour
  • 2 tsp sea salt
  • 1 tsp powdered mustard
  • 150 g cheddar cheese (grated)
  • 40 g onion (finely diced)
  • 7g sachet fast action dried yeast
  • 200 ml milk
  • 200 ml water
  • milk (for the glaze)
  • 50 g cheddar cheese (for toppings)


  • Add the dried yeast to the flour, and mix in a large bowl.
  • Add the mustard, cheese and onion and mix together.
  • Make a well in the centre.
  • Mix the water and milk together and pour into the well.
  • Using a fork, slowly draw the flour into the liquid until a soft dough has formed.
  • If sticky, add a little more flour.
  • Turn it onto a lightly floured board and knead for about ten minutes, or until the dough has become smooth and springy to the touch.
  • Place the dough into a lightly oiled bowl, cover with a clean, damp tea towel and leave in a warm place to rise until it has doubled in size – up to 2 hours.
  • Turn the dough onto a floured surface again, knead for ten seconds and divide into 12 oval-shaped baps.
  • Arrange the baps, with plenty of space between them, on two lightly greased baking sheets.
  • Glaze with a little milk, sprinkle each with some grated cheese and leave to rise for a further thirty minutes.
  • Meanwhile, preheat the oven to 425°F (220°C/Gas7). Bake for 15-20 minutes, until golden brown.

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