Ingredients Tick boxes to send shopping list to email
In a large bowl stir together 80ml of the water, the yeast and sugar and allow to stand until foamy, about 10 minutes. Stir in the remaining 80ml water, 2 tablespoons of oil, 260g of the plain flour, the cornmeal and salt and blend until the mixture forms a dough.
Knead the dough on a plain floured surface until smooth, incorporating as much of the remaining plain flour as necessary to prevent the dough from sticking, about 5 to 10 minutes. Form the dough into a ball.
Lightly cover the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and leave to rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces.
Roll each piece on a lightly plain floured surface into a 25cm circle that is 0.5cm thick. Brush off excess plain flour and transfer the dough to a baking tray, cover each circle of dough with cling film and continue stacking rolled out pieces on top of each other. Wrap well with cling film and refrigerate until ready to griddle.
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