Devonshire Splits

• 1lb plain flour
• ½ teaspoon Salt
• ½oz

Sieve the flour and salt into a basin. Cream the yeast with a little lukewarm milk. Melt the butter in the remaining milk. Pour all the liquid into a well in the centre of the flour and mix to a dough. Leave to prove in a warm place for one hour. Divide mixture into twelve pieces and knead each into a ball. Flatten into a round half-an-inch thick with the hands. Leave to prove for twenty minute