"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 plain flour (5 cups)
- 200 gm polenta
- 250 ml buttermilk (1 cup)
- 180 gm lard, at room temperature
- 1Mix 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.
- 2Divide 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.
- 3Heat 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.