I ran out of all-purpose flour while making this. So my mixture was 400 gm all-purpose flour and 100 gm wholewheat flour.
While kneading, I added around 3 tbsp of wholewheat flour to avoid the stickiness of the dough.
I kept my pan only for 15 minutes on the tawa to get a wet base. I must say that the sweet thickened mix at the bottom lends a very sweet flavor to the buns.
If keeping it for the next day, microwave for around 30 minutes before having it - it tastes best when warm.