Breads are mostly made from wheat and rye flour. This is at least a common misconception of the westerner, living in the Northern hemisphere. Almost all kinds of grain can be used to prepare bread, albeit, bread of different shape, depending on structure of the flour, and the rising agent used.

Here, a simple recipe that uses a combination of wheat and corn flour, with yeast as the rising agent.

In a big bowl, mix:

1000 g of unbleached wheat flour
600 g of corn flour (masa type, nixtamalized)
30 g of salt (measure rather accurately)
1 bag of active dry yeast

To the mixed powders:
80 g sunflower oil, or pumpkin seed oil
1450 g of water

Corn flour absorbs a fair bit of water, you might need to add up to ~150 g more, depending on the type.

Mix properly, best done using hands rather than a big machine.

Let rise for about 1.5 hours, until you see a considerably increased size.

Portion into about 16 to 20 parts, twist them a bit and put on non-stick paper, on a baking tray.

Bake at about 400-450 F, 200-230 C, for about 22-25 minutes. Oven needs to be properly pre-heated. If at all possible, add 1-2 cups of water on a lower tray, to generate steam during the first part of the baking time.

Mmmmhhh! Very delicious!

One variation – mix 1/2 package of yeast, 500 g of the wheat flour, and 500 g of water – the day before the baking, and let sit overnight, at moderately warm temperature (about 70 F, 20 C). For baking, just add the remaining quantities of the ingredients as per the list above. This will give more coarse pores, and adds a particular refined taste.