5 tablespoons Masa Harina®
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup hot water

Mix dry ingredients in a bowl. Pour in the hot water and whisk the batter for a few seconds until it is smooth.

Heat a nonstick skillet over low heat until it is warm. Remove the skillet from the heat. With a pastry brush, brush on a layer of batter, using broad strokes all in one direction. Immediately apply a second layer of batter at right angles to the first layer. Return the skillet to the heat source and cook for about 1 minute. The batter will sizzle and evaporate all moisture before it is done. As soon as the hissing stops and the surface of the bread looks dry and crinkly, peel it off with your fingers by starting up one edge with a table knife, then grasping it by hand and pulling up gently. The layer will peel away easily. Lay it on paper toweling or a baking rack to dry completely and proceed to make 3 more pikis to lay on top. Do not place the piki on a plate once baked, since it will further steam them and cause them to become sticky. Once you have 4 layers, roll them loosely into a scroll and set aside. Serve slightly re-warmed or at room temperature with salsa and a main course.

Blue Piki
Make batter from 3 tablespoon blue cornmeal, 2 tablespoon Masa Harina® and 3 tablespoon cornstarch plus the salt and water in the basic recipe.

Pink or Yellow Piki
Add a few drops of food coloring to the basic batter as you whisk it up.