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