for 4 person

Dough

250 g	white flour
50 g	fine polenta
¾ tsp	salt
¼ tsp	sugar
1 sachet	saffron
¼ cube	yeast (approx. 10 g, crumbled
1 ¼ dl	lukewarm water
3 tbsp	olive oil

Bake

clarified butter for baking

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Pour in the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Bake

Divide the dough into 8 portions and shape into balls. On a lightly floured surface, roll the dough into flatbreads (each approx. 15 cm in diameter). Heat a little clarified butter in a non-stick frying pan. Reduce the heat and cook the flatbreads, in batches, over a medium heat for approx. 2 mins. each side, remove, cover and keep warm.

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