Combine the corn flour with the salt and then pour in the warm water slowly.

Knead for 5 minutes or until you have a soft dough.

If it cracks easily, you can add another tablespoon and knead again, repeating if needed.

If it sticks to your hands, add a little more corn flour.

Divide the dough into 12 x 2-inch balls and cover them with a damp cloth so they don’t dry out.

Leave them for 5 minutes.

Heat a cast iron griddle, comal or heavy pot over a moderate heat.

Put the dough on a tortilla press between parchment paper squares, then fold the handle and press to make a ¼-inch to ½-inch thick disk.

Cook for 1 minute per side on the preheated griddle and then transfer to a plate and shape the sope using your fingers.

Repeat with the rest.

Brush with oil and cook at 375°F for 10 minutes or until firm and slightly golden at the edges.

Add your preferred toppings and serve hot.