Corn flour flatbread requires a basic four-ingredient blend for the dough. All you need is corn flour, salt, water and oil or butter, although other ingredients can be added for various flavors. The flatbread goes well with rice, eggs, curry, shredded meat, butter and most other common bread toppings.
Start by blending a two-to-one mixture of corn flour and warm water with a pinch of salt in a bowl. The dough should be soft and workable -- increase the water or flour as needed to reach the right consistency. Cover the bowl with a towel and let the dough rest for 30 minutes. Coat a flat working surface and a rolling pin liberally with butter, olive oil or ghee and then divide the dough into 2-inch balls. Roll each ball into a 1/4-inch-thick round and set it aside, adding more oil as needed to prevent sticking.
The rounds can be baked in an oven at 400 degrees Fahrenheit for a few minutes until they are puffy and golden brown. Alternately, heat an oiled skillet to medium or a griddle to 350 degrees Fahrenheit and cook the rounds as you would pancakes. However you cook them, either serve the flatbreads warm or cool them before placing them in a sealed container for later use.