In a large bowl, combine the Fine Corn Flour and the Salt. For guidance, use about 1/2 teaspoon of salt per cup of flour.
Gradually add the Water to the flour mixture, stirring with a spoon until a shaggy dough forms. As a rule of thumb, start with about 3/4 cup (180 ml) of water per cup (≈120 g) of corn flour and adjust as needed — the dough should be cohesive and slightly tacky but not wet.
Turn the dough out onto a lightly dusted surface and knead briefly (about 1–2 minutes) until smooth and uniform. If it feels too dry, add a teaspoon of water at a time; if too sticky, dust with a little more corn flour.
Divide the dough into equal pieces (4–8 portions, depending on desired size) and roll each into a tight ball. Cover with a clean cloth and let rest 10–15 minutes to hydrate fully.
On a lightly floured surface, flatten each ball with your palms and then use a rolling pin to roll into thin rounds about 3–5 mm thick (roughly 6–8 inches / 15–20 cm diameter), keeping them as even as possible.
Heat a heavy skillet or cast-iron griddle over medium-high heat until very hot. Cook each talo 1–2 minutes per side — you want golden-brown spots and a few puffed areas. Adjust heat if they brown too quickly.
Stack cooked talos on a plate and wrap in a clean towel to keep them soft while you cook the rest.
Serve warm as a flatbread on its own or filled with your choice of toppings or fillings.
