Step 1

In a medium bowl, mix together the strong white flour with the corn meal flour. Stir in the yeast and salt.

Step 2

Immediately pour in the warm water and combine with a wooden spoon until you get a sticky dough.

Step 3

Dip your hands in the leftover flour and shape into a rough ball with your hands. Place in a clean bowl, sprinkle with a tiny bit of flour and leave to rise in a warm place, until double in size. About an hour but keep checking.

Step 4

Flour your surfaces by sprinkling some where you'll be kneading. Knock back your dough by punching it with your hands until it deflates. Tip it out onto the surface and create a rough ball shape again. Cut the dough in half with a d-scraper or knife. Shape into two smaller dough balls, about 15-20cm wide.

Step 5

Place the two dough balls onto an oiled tray and sprinkle with more flour. This will give the crackled effect. Cover with a tea towel and leave to prove again in a warm place. About 30 minutes.

Step 6

Once doubled in size, bake in an oven at 200°c for 35 minutes or until hollow when tapped on the bottom. Leave to cool or serve warm.