In a bowl, place both flours and spices: salt, turmeric, thyme, smoked sweet paprika, and chilli. Adjust the quantity of spices to your preferences. Mix well. Add melted oil and boiling water in a ratio of about 1:4 (water:other ingredients). Gradually add water (1 tablespoon at a time) to avoid adding too much and making the dough too sticky.

Vigorously mix the dough with a fork, then knead. Leave the dough for about 15-20 minutes.

Then thinly roll out the dough (if it’s rolled out too thick, the nachos will be hard and less crispy) on a lightly floured surface and cut into small triangles.

Preheat the oven to 190°C (374°F). Place the triangles on a baking sheet lined with parchment paper, ensuring a small gap between each piece. Bake for about 8-13 minutes, depending on the size and thickness of the nachos. Be careful not to over-bake them. Remove from the oven as soon as they brown.

The nachos should harden and become crisp a few minutes after being taken out of the oven. Store in an airtight container.