Preheat the oven to 180°C/350F. Mix both flours and ½ teaspoon of salt together in a bowl while slowly adding the warm water until the mixture forms a ball of dough, then knead the dough ball until it’s completely smooth.

Divide the dough into 8 small portions. Place a portion between 2 pieces of parchment paper and roll out as thinly as possible, ideally 2 mm thick. Try to form an even disc. set aside and repeat with the remaining portions.

Toast each rolled-out portion of dough in a dry, non-stick pan until golden brown on both sides, then cut the toasted dough into triangular sections and sprinkle lightly with olive oil and salt and pepper.

Place the tortillas on a non-stick baking tray and bake in the hot oven for 6-8 minutes until golden brown and crispy. allow to cool.

Meanwhile, make the salsa. Place all the ingredients in a bowl, season with salt and black pepper and mix together.

Serve, sprinkled with a little salt and the salsa on the side. These tortilla chips can be stored for 2-3 days in an air tight container in a cool place.