Instructions: Blend or process corn, cumin and salt until pureed. Transfer mixture to a large bowl and stir in coriander, drizzle in the oil. Stir in the sifted flour until it forms a dough and mix until no longer sticky.

Knead the dough on a floured surface for 4-5 minutes until smooth. Cover with a damp cloth and leave to rest for 30 minutes.

Divide the dough into the required sized pieces and roll each one flat.

Place a dough disc onto a well heated griddle pan (one at a time) and cook.

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