In a large bowl, mix the all-purpose flour, corn flour, baking powder, and salt together.

Add the ghee butter before slowly adding the water. Mix everything together until a shaggy dough begins to form.

Pour out the crumbly dough onto a hard surface. Work the mixture together until the flour is completely incorporated. The dough will morph into a slightly tacky and workable consistency.

Shape the dough into 16 balls that weigh 30 grams each.

Let the dough rest for 20 minutes in a ziplock bag.

Flatten the dough using a lined tortilla press. If you don't have a tortilla press, you can flatten the dough with your hands or roll it out with a rolling pin.

Place the tortilla on a warm griddle or pan. Cook each side until bubbles begin to form, about 45-60 seconds.