1. Add one-third of the cornmeal to two-thirds of the white flour and an appropriate amount of sugar and mix well.
2. Revitalize the yeast powder with warm water to a smooth dough.
3. Wait for the noodles to fully rise (about 50 minutes). In order to increase the speed of the noodles, put the basin in warm water and cover the pot to prevent water loss.
4. When the dough has increased to twice as much as before the invention, the noodles are good, then knead the dough fully to exhaust air, then divide the dough into small pieces, use a rolling pin to spread the small dough into cakes, and heat the pan and the pot at the same time Pour in a little cooking oil.
5. When the pan is heated to the lowest heat, put the dough into the pan and bake, wait until one side is browned and turn to the other side to continue baking. The dough can also be filled with fillings. In this picture, two cakes are filled with homemade red bean filling. This method adds a variety of textures to the corn tortillas.
