In a medium bowl, combine the Mesa flour and salt.

Gradually add the warm water to the flour mixture, stirring with a spoon or your hands until a soft dough forms.

Knead the dough gently for about 2-3 minutes until it's smooth. If it feels too dry, add a tiny bit more water; if too wet, add a little more Mesa flour.

Divide the dough into 4-6 equal portions and roll each into a ball.

Heat a lightly oiled non-stick skillet or griddle over medium heat.

Place a dough ball between two pieces of plastic wrap or in a tortilla press and flatten it into a circle about 15 cm (6 inches) in diameter.

Carefully peel off the plastic wrap and place the flatbread onto the hot skillet.

Cook for 2-3 minutes per side, until lightly golden brown and cooked through.

Repeat with the remaining dough balls.

Serve warm with your choice of optional toppings or dips.