This is an innovative base made using the polenta. Polenta is a cornmeal porridge that is the traditional dish of northern italy.
Makes 2 bases
For the Polenta
6 tablespoons maize flour (makai ka atta)
1/2 teaspoon chilli powder
2 teaspoons butter
salt to taste
1 1/2 cups plain flour (maida)
2 teaspoons (10 grams) fresh yeast, crumbled
1 teaspoon sugar
For the polenta
* Put 3/4 cup of water to boil along with the butter, chilli powder and salt.
* When the water boils, add the maize flour and mix well with a wooden spoon or whisk.
* Cook for some time on a low flame, whisking continuously all the time till the mixture thickens.
* Remove from fire and cool.
How to proceed
* Sieve the flour, add the prepared polenta, yeast, sugar and enough water to
make a soft dough. Knead till it is smooth and elastic.
* Cover with a wet muslin cloth and allow it to prove till it doubles in
volume (approx 15 to 20 minutes)
* Press the dough lightly to remove the air.
* Divide the dough into 2 equal parts
* Roll each portion into a circle of 250mm.(10") diameter and 6mm.(1/4")
Use as required.
Maize flour is made by coarsely milling dried corn. Maize flour or
cornmeal is coarse, grainy and pale yellow in texture.