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75g dry polenta or cornmeal
425ml boiling water
100ml yoghurt
25ml sunflower oil
50ml vinegar
2 tsp salt
1 sachet fast-action yeast
500g strong white flour, plus extra
Put the polenta in a bowl, stir in the boiling water and leave for 45 minutes.
Add the yoghurt, oil, vinegar, salt and yeast, and stir to combine evenly. Add
the flour, mix to a soft dough and leave for 10 minutes. On a lightly oiled
surface, give the dough three 10-second kneads at 10-minute intervals, then
leave for 90 minutes to rise.
On a floured surface, roll the dough to 2cm thick, cut this into 10cm-diameter
discs (for large muffins) and leave to rise for 10 minutes. Heat the oven to
200C (180C fan-assisted)/400F/gas mark 6. On the hob, heat a heavy-based frying
pan or flat griddle until hot. Place a few dough rounds on it (don't overcrowd
the griddle pan) and cook for about four minutes, until brown underneath and
dry around the sides, then flip to brown the other side.
Once each batch is browned on both sides, place on a tray in the oven for
eight-10 minutes to set the crumb. Repeat with the remaining dough.