- 3/4 cup maize/corn flour
- 1/2 cup all-purpose flour
- 1/2 Tbsp oil
- 3/4 tsp salt
- 1/2 tsp oregano
- up to 1/4 cup warm water
Sift together: corn flour, all-purpose flour, salt.
Mix in oil and oregano.
Mix in oil and oregano.
Knead, adding in just enough warm water to make a stiff but smooth dough that can be rolled out.
Cover and set aside 30 minutes.
Knead dough again.
Shape dough into balls,
On a floured board, roll each ball as thin as possible.
Prick dough with a fork so dough doesn't puff when frying.
Cut into triangular pieces.
Deep-fry in batches, 8-10 minutes on medium heat just until light gold.
Place on paper towels to absorb oil.
Transfer nachos to a clean dry pan.
If greasy, sprinkle with 1 Tbsp flour to absorb the oil, toss gently.
Serve with salsa.
