In a large bowl, stir together the flour, yeast, salt, and sugar.

Make a well in the centre then pour in the melted butter.

Add 250 ml of the warm water, stirring as you do so, to start bringing the mixture together. Gradually add more water until the dough is almost formed - it doesn't matter if there are a few bits of loose flour at this stage.

Note: different flours absorb different amounts of liquid, so you may not need all the water or you may need a splash more but the dough should not be wet.

Tip the dough and any remaining flour from the bowl onto a clean work surface or silicone mat. Fold and knead to form a dough, only adding a little extra flour if needed to prevent sticking.

Keep kneading for 10 minutes or until you have a smooth ball of dough that immediately springs back when you poke a finger into it.

Wipe out the bowl and put 1 tsp of oil in the bottom.

Turn the dough in the oil to coat it, then cover the bowl and put in a warm place (e.g. an oven heated to very low then turned off) for 90 minutes or until doubled in size.

Preheat your oven to 200°C / 180°Fan /Gas 6 / 400°F with a shelf in the middle. Place another shelf in the lowest position and put a deep roasting tray on it to preheat (you will pour cold water in it later to create steam and help the baps rise).

Line a baking tray approximately 22 x 30 cm with baking paper and dust with flour.

When the dough has doubled, take it out of the bowl and divide into 8 equal pieces: use scales for accuracy.

Fold each piece into a ball then with your fingers lightly touching the worksurface and a dough ball smooth side up cupped beneath your palm, quickly move your hand in a circle about 10 times to finish shaping into a neat, round-topped ball.

When all the balls are made, press down to flatten them a little then place in the prepared baking tray in 2 rows of 4, spaced a little apart.

Cover and leave in a warm place again for 30 - 40 minutes or until, when you gently press the dough it slowly springs back but leaves a slight indentation. If the dough springs back quickly then it's not yet fully proofed: leave it another 5-10 minutes and check again.

Sift flour over the baps (this helps keep the tops soft) then transfer the tray to the oven. Pour cold water into the roasting tray to a depth of 3 cm and close the door.

Bake for 18 - 20 minutes or until the baps are risen, light golden brown and cooked all the way through: you may wish to turn the tray around after 10 minutes for even baking, but be careful as hot steam may billow out as you open the door so keep your hands and face out of the way.

Transfer the baps to a wire cooling rack until cold. Covering with a clean cloth should help to keep the tops soft.

Best eaten on the day of baking when they're at their softest, but 20 seconds in a microwave will refresh them on days 2 - 3. Can also be frozen on the day of baking.