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Ingredients
- 200g coarse ground polenta,
- 100g flour plus extra for dusting
- 1 lime - the juice of
- 3 gms salt
- 2 tbsp oil, plus extra for brushing and frying
- 100ml of warm water
Method
- Sift the flour and salt into a large bowl. Sprinkle over the oil, and add enough water to make a soft dough (about 140ml/4½fl oz) – add a little more flour or water if needed.
- Knead gently until smooth. Cover and leave to rest for about 30 minutes.
- On a floured work surface, divide the dough into six equal pieces and roll each one into a thin circle using a rolling pin.
- Heat a little oil in a heavy-based pan. fry on one side until it is speckled brown on the underside. Turn it over and fry on the other side until it is speckled brown also.
- Remove from the pan, stack them up and wrap in a clean tea towel until ready to eat.
- Serve warm.
