Gilmindi

In a large mixing bowl, combine the flour and salt, then create a well in the center. Add the sugar and gradually pour in the milk and water mixture, stirring until a shaggy dough begins to form.

Turn the dough out onto a lightly floured surface and knead firmly for about 8 to 10 minutes until smooth, supple, and slightly elastic. Shape the dough into a ball and allow it to rest, covered with a clean cloth, at room temperature.

Preheat your oven to 180°C (350°F) and lightly grease a round or rectangular baking pan with butter or oil. Dust the pan lightly with flour to prevent sticking.

Divide the dough into equal portions and gently press or roll each piece to fit the prepared baking pan in an even layer. Score the top surface with a knife or fork in a traditional crosshatch or linear pattern.

Brush the top of the shaped dough generously with a small amount of milk or a milk-and-sugar wash to encourage a rich, golden crust during baking.

Place the pan in the preheated oven and bake for 25 to 35 minutes, or until the top is deep golden brown and a skewer inserted into the center comes out clean.

Remove the gilmindi from the oven and allow it to cool in the pan for at least 10 minutes before transferring to a wire rack. Serve warm or at room temperature, sliced into portions.