In a mixing bowl, combine 1 cup of warm water, 2 teaspoons of instant dry yeast, and 1 tablespoon of granulated sugar. Let this mixture sit for 3-4 minutes until frothy.

Gradually add 3 cups of all-purpose flour and 1 teaspoon of salt to the bowl, alternating with 1 cup of milk. Stir until a shaggy dough forms.

Cover the bowl and allow the dough to rise for 60-90 minutes until it has doubled in size.

Gently punch down the dough and roll it out to about ½ inch thickness. Cut out circles and place them on a cornmeal-dusted baking sheet.

Heat a non-stick skillet over medium heat. Cook the muffins for about 5 minutes on one side, then flip and cook for another 5 minutes with a lid.

Transfer the muffins to a wire rack to cool completely.