To a large bowl add atta (whole wheat flour) and besan (chickpea flour). Mix until combine and then add turmeric powder, red chili powder, ajwain (carom seeds) and salt. Mix to combine.
Add yogurt and chopped cilantro and mix.
Start adding water, little by little and knead to form a smooth dough. I used a little less than 1 cup (8 oz) water here. Apply some oil on top of the dough, cover and let it rest for 15 minutes.
4Once the dough has rested, make dough balls out of it. I made 8 balls out of this dough. Meanwhile heat a tawa/skillet on medium-high heat. Roll one of the dough balls into a circle of 5-6 inch.
Dab some water on one side of the rolled roti with your fingers.
Now place the roti on the hot tawa with the water side facing down. Since you applied water to one side of the roti, that side will stick to the pan and roti will not fall off when you invert the tawa. Let the roti cook for a minute until you see some bubbles on top.
Once you see some bubbles on top, invert the tawa directly over gas flame. Let this side now get cooked directly on gas. Cook until it gets nice brown spots. Keep heat on medium else it might burn without getting cooked.
Then using a pair of tongs, remove the roti from the tawa and cook the other side directly on gas. Roast both sides directly on gas until cooked. I like them a little charred.
Make all other rotis in the same way. Brush these missi roti with ghee and serve immediately.