Lardy flatbreads

AT A GLANCE

  • Serves 6 - 8 people

"This is a hybrid bread - a blend of South American tortilla with the cornbread of the States' deep south," says Alistair Wise. "It makes a perfect wrap for the smoky pork and retains the earthy sweetness of corn."

  • 800 gm (5 cups) plain flour
  • 200 gm polenta
  • 250 ml (1 cup) buttermilk
  • 180 gm lard, at room temperature
01   Mix flour, polenta, buttermilk and 250ml boiling water in a bowl to form a smooth dough, then turn out onto a lightly floured work surface and knead until smooth (7-8 minutes). Return dough to bowl, cover loosely with a tea towel and set aside to rest for 1 hour.
02   Divide dough into 24 x 70gm balls and roll each out on a lightly floured bench to a 2mm-thick round. Smear each generously with lard and scatter with a little salt, then roll up into a cylinder and re-roll into a 15cm diameter round.
03   Heat a frying pan or hot plate over medium-high heat and cook flatbreads one at a time, turning once, until browned (1-2 minutes each side). Transfer to a tray and cover with foil to keep warm. Serve immediately or wrap in foil and warm in a moderate oven for 10 minutes before serving.
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