To prepare dough, sift flours and salt together in a bowl.
Add oil and gently rub the flour in between fingers to get crumble like texture.
Using little lukewarm water at a time bind smooth and firm dough. Knead for 5 minutes and then shape into a round ball. Transfer dough to a clean dry bowl covered with a kitchen towel. Let dough rest for 15 minutes.
To make roti, heat iron skillet (tawa) over medium heat.
Line kitchen counter surface with a clean dry plastic sheet. Grease it with 1 tsp of oil. Pinch a portion of dough and roll into a ball and then flatten the dough ball using fingers.
Place the flatten dough ball over the plastic sheet and with a rolling pin roll out to medium size roti of approximately 3 inch diameter. Makki ki Roti is little thick so make sure not to roll it out too thin like regular chapati.
Now slowly transfer the roti from plastic sheet to your palm. Greasing plastic sheet beforehand makes this step easier.
Place the roti from your palm to heated skillet and cook on both sides. Do not flip roti more than once or twice as it is bit fragile.
Cook roti direct heat like Chapati over medium flame, flipping in between to cook evenly from both sides. Brown spots or charred marks will appear once roti is cooked.
Transfer to plate and and smear either white butter or ghee. Serve hot with Sarson ka Saag.