2.
Pour, then sift the wheat flour with the cornflour in a large bowl.
3.
Dig a well in the center, then pour hot water into it. Using a wooden spatula, mix for several minutes until you get a thick paste.
4.
Using your hands, then knead the dough for about 3 minutes, then place it on the floured work surface. Knead again for a few minutes until you get a ball of non-sticky dough.
5.
Divide the dough into small balls of the same weight.
6.
Using a rolling pin, roll out the dough balls one after the other, 2 to 3 mm thick, in the shape of a circle. Reserve aside.
7.
Heat a heavy-bottomed pan over high heat without adding any fat.
8.
When the pan is heated through, place a tortilla in it, then cook for about 2 min or until it begins to puff around the edges.
9.
Then return the tortilla to the pan, then cook the other side for 1 min.
10.
Remove the cooked tortilla from the pan and set it aside on a large plate.
11.
Repeat to cook the other tortillas.
12.
When the tortillas are done, flatten them with the rolling pin, then let cool to room temperature before serving.
13.
Enjoy these warm or cold tortillas, like bread to accompany the main course, or as a meal topped with minced meat, red beans, avocado slices, tomato sauce, grated Gruyere, etc, etc …
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