2 l + 2 tbsp
Step by step
Combine the all-purpose flour, corn flour, salt and turmeric in the bowl of a stand mixer fitted with the Dough Hook.
Mix on stir speed for 30 seconds until the dry ingredients are well combined.
Add 1/3 of the water and 2 tablespoons of oil and mix on speed 2 for 5 minutes. While the dough is mixing, gradually add the rest of the water.
Shape the dough into a ball, cover with cling film and let rest in the fridge for 1 hour.
Divide the ball into 8 individual portions. Roll out every portion into a circle. With a pizza roller, trim the edges and cut into 8 triangles. Prick some holes in each nacho chip.
In a large pan, heat the neutral oil over medium heat. Bake the chips until golden. Allow the chips to cool on the kitchen roll.