"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 flour200 gmpolenta250 ml (1 cup)buttermilk180 gmlard, at room temperature
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.
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.
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.