Mix corn meal, refined flour and salt together in a bowl. Add sufficient warm water and knead into a stiff yet pliable dough. Cover with a damp cloth and set aside for one hour.
Divide the dough into twelve equal portions and roll out into flat thin tortillas Heat a tawa and cook the tortillas on both the sides, making sure they do not become crisp.
Keep the prepared tortillas wrapped in foil and use as required.