Instructions

1. Grind the corn in a food processor to a flour-like texture. Pass the white corn flour through a sieve and keep 192 g fine white corn flour. Add the fine cornmeal including 2 tbsp coarsely ground corn* (that which came out of the sieve), water, plain flour and oil in a deep bowl.
   
   *For an authentic texture, I added the coarse grains, but this is optional.
   
   NB: if you have a lot of coarse corn left over, grind it again and sieve it.
   
   
2. In the meantime knead well. You will notice that the dough will become crumbly but knead through and moisten your hands if necessary.
   
   
3. After about 10 minutes make a square piece of the dough. Place this under two pieces of cling film and roll out as thin as possible. Make sure that the dough does not tear, if this does happen, press the dough together with your fingers.
   
   NB: if your dough crumbles a lot, wet your hands and knead it again.
   
   
4. Then press a round shape out of the dough with a bowl. I was able to squeeze out about 8 mini tortillas. It is best to scoop these up with a ladle. Bake the white tortillas in a pan with some oil over medium heat for about 4 minutes (turn them over after 2 minutes).
   
   N.B. If you have a tortilla press or a large bowl, you can also crush the balls of dough into a tortilla shape. Make sure that you also place the dough between two pieces of cling film.
   
   TIP:
   - Cut the cooked tortilla through the middle and cut these pieces in half. The fry them for a few minutes in hot oil to make white corn nachos. Season with some taco seasoning or salt if desired and serve with a delicious Avocado Sauce or Quick Salsa.
   - Serve these tortillas with a comforting Creamy Chili with White Corn & Chicken!
   
   If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!