Toastie machine if you wish to toast to a golden brown colour
Mix the water and milk together in a small pan and heat until just warm (luke warm). Use your finger to test the temperature and stop heating as soon as the mixture feels slightly warm. Next dissolve the yeast in the milk and water and leave to activate for around 10 minutes.
Meanwhile melt the butter in a pan or in the microwave. Then sieve the flour into a large bowl and add the salt. Mix well with your fingers then make a well in the flour and pour in the melted butter. Start to mix the flour gradually with your fingers and then begin to add the milk mixture bit by bit. Add enough of the milk mix until the dough comes together. Turn the dough out onto a floured work surface and knead for 10 minutes or until smooth.
Lightly oil the bowl and place the kneaded dough in the centre then cover with cling film. Leave to prove (rise) for 1 hour.
After an hour turn out the dough and divide into 2 manageable pieces. Roll out one half to around half a cm thick. Using a 3 inch circular cutter or an upside down glass, cut circular shapes into the rolled dough. Gather up the left over dough, re-roll and cut out more circles. Repeat this with the second half of the dough.
Line up the dough tigella on lightly oiled baking trays and cover with a damp tea towel. Leave to rise for a second time for 30 minutes.
Pre heat oven to 180 degrees
After 30 minutes remove the tea towel and transfer the tigella to the oven and bake for 10 minutes.
Once baked, slice in half and add your favourite fillings. To add a touch of colour, place the tigella in a toastie maker for 30 seconds before adding the filling.