Crumpets, a British flatbread, have a characteristic flat top with many small pores and a half-chewy, sponge-like texture.

Crumpets

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
1 teaspoon granulated sugar
1/3 cup warm water
2 1/2 cups bread flour
1 3/4 cups milk
1 teaspoon salt
1/2 teaspoon baking soda

1. In a large mixing bowl, sprinkle yeast and sugar over warm (105°F to115°F / 40°C to 45°C) water. Let stand 5 minutes.
2. Stir in flour, milk, salt and baking soda. Cover with plastic wrap and let stand for 30 minutes.
3. Grease several 3-inch round cookie cutters. Arrange cutters on a greased griddle over medium heat. Spoon 3 tablespoons batter into each ring. Reduce heat and cook until tops are full of holes and batter is set, about 10 minutes. Remove rings and serve with butter and jam.
4. If desired, turn crumpets over and cook until browned on other side. Or remove from griddle and toast in toaster.

Makes 16 crumpets.