Whisk the flours and salt together. Add water little by little and bring the dough together to make a non-sticky dough. Add flour if the water increases. The dough should not stick to your hand, yet should be soft with enough water.

Drizzle the oil and knead till the oil gets incorporate into the dough. Initially it would be squishy but gradually the oil would get in. Keep kneading till it looks all well done and stretchy. Allow the dough to rest for at least 30 minutes, covered with a cloth on top.

Divide the dough into 10 balls. Keep some oil and flour in a container. On a clean surface, rub oil. Roll out one ball as thinly as possible - it doesn't matter if it get torn, it is fine.

Rub a little oil and sprinkle some flour. Fold from one side and plait till you get a stretch - just like you would do a saree. Roll into a round and press at the bottom. Keep onto a greased plate. Repeat till all are done.

Cover with a cloth and allow to rest for another 30 minutes.

At the time of making, heat a frying pan with a drizzle of ghee. Bail one ball at a time, thin or thin as per preference. Cook both sides on medium flame, drizzling ghee as required till well done.

Take onto the surface and beat the sides to soften it and pull out the layers.

Enjoy it warm with a curry of choice or just with yogurt and pickle.