1. Mix the Dry Ingredients

• In a large mixing bowl, combine the blue corn flour, salt, and, if using, the optional spices (white pepper and nutmeg).
• Stir well to evenly distribute the ingredients.

2. Add Water Gradually

• Slowly pour in the warm water while stirring continuously with a spoon or your hands.
• Mix until a cohesive dough forms. It should be moist but not overly sticky.
• If the dough feels too dry, add water 1 tablespoon at a time. If too wet, sprinkle in more blue corn flour.

3. Knead the Dough

• Transfer the dough onto a clean, lightly floured surface.
• Knead for about 2-3 minutes until smooth and pliable.
• If the dough cracks easily, it’s too dry—add a small amount of water and knead again.

4. Rest the Dough

• Cover the dough with a damp cloth and let it rest for 30 minutes.
• This allows the flour to hydrate fully, improving texture and making it easier to handle.

5. Shape the Tortillas

• Divide the dough into 12 equal portions, rolling each into a ball.
• Place a ball between two pieces of parchment paper or plastic wrap.
• Use a tortilla press or a flat-bottomed dish to flatten each ball into a thin, even circle, approximately 6 inches (15 cm) in diameter.

6. Cook the Tortillas

• Preheat a dry, non-stick skillet or griddle over medium-high heat.
• Carefully peel off the parchment or plastic and place the tortilla onto the hot surface.
• Cook for about 30-45 seconds on each side, or until brown spots appear and the tortilla puffs slightly.
• Adjust heat as necessary to prevent burning or undercooking.

7. Keep Warm

• Stack cooked tortillas and wrap them in a clean kitchen towel to keep them warm and pliable until serving.