Pliable flatbread

Pure maize-flour (makki) bread is notoriously hard to fold because maize has no gluten, so it cracks. Three things make it pliable enough to behave like a taco while still tasting of maize: a small proportion of wholemeal (atta) flour for structure, hot water to gelatinise the starch, and thorough kneading. Cook the breads only until set and lightly spotted — pushed too far they scorch and turn bitter in seconds — then keep them stacked under a clean tea towel so the trapped warmth and steam keep them soft and foldable.