2, auxiliary ingredients: 2 grams of yeast, 135 grams of warm water, 20 grams of honey.

3, warm water (below 40 °) and yeast mix well, then pour into the cornmeal and white flour mixture and knead into a smooth dough. Then put it in a place with higher room temperature to ferment.

4. The dough will be ready to use when it reaches double its size.

5. Knead with your hands to get rid of the gas.

6, take the dough about 50g size, knead into a ball and press into a round or oval shape. Put it on the latter greaseproof paper on the cover curtain, cover it with plastic bag or plastic wrap, and let it ferment slightly for about 10 minutes.

7, double bottomed pan (too thin pan is not suitable for doing) hot and coated with a layer of vegetable oil, the tortilla blanks yards into the pan.

8, cover the lid on medium-low heat evenly and slowly heat.

9, do not rush to flip, in the bottom of the biscuit billet to form a layer of hard potpourri, use a spatula to biscuit billet with the body of the pan to separate.

10, fill the pot with warm water that is about to submerge the biscuits, cover with a lid and cook on medium-high heat.

11, in the soon-to-be dry pot in the adjustment to medium-low heat.

12, until the burn dry, and in the second potpourri can be, this time do not go away, when to pay attention to the state of the potpourri but not burnt can be.

13, out of the pot while hot to eat, the best flavor, cool through will become hard.

12.