Mix yeast, water and milk. Leave for 10 mins so yeast can bloom.

Using the bread hook mix in flour, butter and salt. If batter is too dry, add a tsp at a time of more water or milk.

Once incorporated take out and knead.

Grease bowl, set dough in and cover to rise. Should double in size. About 1 hour.

Gently punch dough down and shape into rectangle. Roll out to ⅛" thick and cut into rectangles or squares.

Heat oil to 350 - 365 F. Test scraps to check temp. You want it to cook fast.

Drain on paper towels and salt immediately.

Eat with antipasto of ham, salami, prosciutto, pepperoncinis, stracchino, parmesan reggiano, and olives.