In a bowl, add flour and salt. Crack eggs into it and whisk gently. Slowly add milk while mixing. Keep whisking until the batter becomes smooth and lump-free.

Let the batter rest for 10 minutes. This helps the flour absorb liquid properly and improves texture.

Heat your oven to 220°C. Place the muffin tray inside with oil. Let the oil get very hot before adding batter.

Carefully remove the tray from oven. Pour batter into each section quickly. Fill halfway so it has space to rise.

Place tray back in oven immediately. Bake for 20 minutes. Do not open the oven door during baking.

The puddings will puff up and turn golden. They should look crispy outside and airy inside.

They should be firm and golden brown. If pale, bake for a few more minutes.

Take them out gently. They will deflate slightly but still stay fluffy inside.

Serve them hot for best taste. Yorkshire puddings are best fresh and warm.

Enjoy the crispy outside and soft inside. This balance makes them special.