1 to 1 1/4 cups warm water
2 (8 inch) squares of Heavy duty plastic paper sheets
Mix corn flour with 1 cup of water, add remaining water one tablespoon at a time until a smooth stiff dough is formed
To test the right consistency of the dough, make a small ball about 1 1/2 inch diameter, flatten it slightly, place it in between the 2 plastic sheets and place on a tortilla press or between 2 flat bottom heavy skillets and press down firmly to make 6 inch tortilla.
Peel of the top plastic; if the edges are cracky, the dough is too dry you have to add more water a tablespoon at a time until dough presses a smooth tortilla edges, if tortilla stick on the plastic the dough is too wet you have to add more flour until dough no longer sticks.
Once you get the correct consistency of the dough divide evenly into 12 and make small balls for a 6 inch tortillas, you can make more balls if you want smaller tortillas, then cover with plastic wrap to prevent from drying
Press out tortilla as explained in the second step, stacking them between sheets of plastic wrap or waxed paper
Medium heat ungreased heavy griddle and place tortilla on it, cook for 30 seconds or till you see edges are starting to dry out. Turn over and cook for 45 seconds to 1 minute until dry and lightly flecked with brown spots. Turn tortilla over again and cook for 15 to seconds more until dry and light brown. remove tortilla from heat and let it cool (cover with a kitchen towel). It is slightly stiff when hot but will become soft when it cools.
Repeat the above step for the remaining tortillas, controlling the heat to prevent burning.
Use immediately or wrap in a foil and refrigerate them for up to 2 weeks. Reheat them before using.
Corn tortilla is tasteless when eaten on its own, this is a basic in the recipes to come.
**Please do not use the corn starch sold in the supermarkets - it is used as a thickening agent only. Here maize meal is called corn and they use yellow maize so the flour is yellowish. It is the flour we get in Kenya during drought and food shortages time because the maize comes from US. The flour has to be very fine like the TZ maize flour.