Mix the flour with 2 cups of COLD water in a bowl.

Bring 1 cup of water to boil in the pot intended for turning the amala. Save some boiled water in another small bowl.

Add mixture from step one to water on fire (medium heat). And continue to stir.
At this stage it will look lumpy or like a disaster, don't despair. Just continue to turn so as to burn, until a uniform consistency is achieved.

At this stage, depending on the quality of your flour, consistency may or may not require more water.

Add the saved boiled water, reduce to low heat, and cover.
Allow to simmer for up to 10 minutes, so that the amala is properly cooked.

Turn mixture again on fire to combine well. If you feel the need to still leave to properly cook, you can do just that.

N.B There is no hard and fast rule when dealing with water to flour ratio. It all depends on the quality of your flour. Some are pure yam, while others are mixed.
Happy turning.

Enjoy with your favourite soup.