If you are kneading the mix by hand: mix the flour, yeast, salt and water in a bowl to form a sticky dough. Mix in a splash of oil and then turn the dough out on to a clean work surface. Knead until smooth and silky.
If you are mixing with an electric mixer: fit the dough hook on to the mixer and add the flour, yeast, salt and water to the mixer bowl. Mix on low speed until combined, then add in a splash of the oil and leave to knead for about 10 minutes, until smooth and silky.
Shape the dough into a round, coat with a little extra oil and place in a clean bowl. Leave to rise, covered with a plastic bag, until doubled in size
Tip the dough out on to the work surface and press all over to deflate
Divide into 9 pieces, shape each into a round and flatten to about 1–2cm. Dust them all over with polenta (as an alternative to the traditional semolina)
Leave to prove on a linen cloth or wooden board, covered with a plastic bag, until doubled in size
Heat up your oven to about 160 degrees (fan)
Heat your cast iron pan on medium heat
Place the muffins into the pan to cook, make sure not to put too many in the pan as you will need to flip them over
Cook for about a minute and then gently turn them over
Cook slowly for a further 10 minutes, turning every now and then (you may need to adjust the heat if they seem to be colouring too fast, or not fast enough)
Place the muffins onto a tray and cook for a further 5 more minutes in the oven just to make sure they are cooked in the middle
Repeat the cooking process with the remaining muffins
Leave the muffins to cool on a wire rack
Slice, toast, and cover in your favourite topping and enjoy!