½

cup

shortening

4

tsp

salt

2

tsp

sugar

2

cups

boiling water

2

sachets

yeast

5

cups

flour

1

Put shortening, salt and sugar in large bowl. Pour boiling water over all and stir until shortening melts. Let cool to lukewarm.

2

Sprinkle yeast over this; stir to dissolve; let stand until mixture begins to bubble. Add flour and beat.

3

Roll out on floured board to about 1.5cm thickness. Cut with a round cutter.

4

Sprinkle baking sheets with polenta. Set muffins on these, fairly far apart. Let rise to double in bulk.

5

Set electric fry-pan to 175°C. Sprinkle with polenta.

6

Put muffins, rounded side down, and cook for 7 minutes. Turn and bake 7 minutes on the other side.