Combine the 200 ml milk and 200 ml water in a measuring jug; warm the mixture until lukewarm, not hot.

Add the 7 g active dry yeast and 12.5 g granulated sugar to the lukewarm liquid; let stand until foamy.

Place the 450 g all-purpose flour, 150 g extra-fine semolina, 30 g milk powder, and 6 g salt in a large mixing bowl; stir together.

Pour the activated yeast liquid into the dry ingredients; stir until a shaggy dough forms.

Knead the dough until smooth and elastic; shape it into a ball.

Cover the dough with a clean kitchen towel; let it rise until doubled in size.

Roll the risen dough to about 5 mm thick; cut it into small rounds with a round cutter.

Cover the dough rounds with the clean kitchen towel; let them rest until slightly puffed.

Heat a dry pan over medium heat; place the dough rounds in the pan without overcrowding.

Cook the mini batbout until puffed and lightly golden underneath; flip them with a spatula.

Cook the second side until lightly golden; transfer the cooked mini batbout to a wire rack.