Stir together the corn flour and water.

Pour in the water and stir until completely combined.

Roll into 12 balls, and loosely cover with plastic wrap.

Lay a piece of plastic wrap on a work surface and put one ball of dough onto plastic wrap. Top with another piece of plastic wrap, and using a rolling pin, roll out into a circle about 5 to 6 inches in diameter.

Heat a dry skillet or griddle over medium-high heat.

Carefully peel the plastic wrap off of the tortilla and transfer the tortilla to a skillet or griddle over medium-high heat.

Cook for 45 seconds and flip. Cook another 45 seconds. Transfer to a plate and cover loosely with a napkin to keep from drying out.

Repeat with remaining tortillas.

Use immediately or let cool completely and transfer to a zip top bag. Keep in the refrigerator for up to one week or freeze for up to one month. Reheat in a microwave, wrapped in a damp paper towel, for 30-45 seconds. Or reheat in a dry skillet over medium heat for about 20-30 seconds per side.