225 g  Polenta (Maize Meal)

      1 ts Salt

    225 g  Plain white flour

     25 g  Lard or margarine

    300 ml Warm water

  Mix the maize meal, salt and white flour in a large bowl, add the lard or
  margarine and rub in until the mixture resembles breadcrumbs. Add the water
  and mix to a dough. Turn the dough out onto a lightly floured surface and
  knead for a short time until smooth. Shape the dough into 4 equal balls,
  roughly the size of a tennis ball, and let them rest for about an hour
  covered with a damp tea towel. Roll each ball out thinly on the floured
  surface to a circle about 25cm (10 inch) in diameter.
  Heat an ungreased griddle or large frying pan and fry the maize meal
  pancakes over a fairly high heat, turning them over so they are lightly
  brown on each side.
  Variations.
  The tortilla is a multi-purpose bread and can be served as it is, a thin,
  flat cornbread to accompany food. It can also be used as a platter or scoop
  for thick meat or bean mixtures. It can be fried on one side only and
  rolled round a chilli-and-bean stuffing to become a Taco, or stuffed,
  sometimes fried and coated in sauce when it is known as an Enchillada.
  Finally, it can be sprinkled with sweet mixtures and served as a pudding.
  Original source unknown.