Clean and chop green chillies, garlic, ginger, coriander (cilantro), onion and any other herbs you’d like to use.
In a large platter or mixing bowl measure the flours. Season them and then add in all the chopped herbs and aromatics. Using a fork mix well until all greens and onion are coated in flour.
Knead the dough. Make a well in the center of the flour. Start with 1/4 cup water. Mix in the flour with a fork. Add another 1/4 cup and mix some more. Once flour looks crumbly starting kneading. Continue until it becomes a cohesive ball which is slightly pliable. Think play dough/clay like consistency.
Put a pan/tawa on medium high heat and let it warm up while you break small ball of dough. Roll it in some dry flour/palethan and then roll it out using a rolling pin into a flat disc about 4 to 5 inches across.
Pat off extra dry flour and place rolled roti on warm tawa/griddle. Turn the heat down to medium. Cook until dough starts changing color and you can see some bubbling. Flip and spread a few drops of oil or a little ghee. Press down with a spatula. Flip again after a minute or so. Apply oil on the second side. Cook until there is a uniform spread of brown spots and/or the roti fluffs up. Remove the cooked missi roti on to a paper towel lined plate or roti dabba.
Repeat this process to make as many rotis as needed. Refrigerate the remaining dough in an air tight container and use within 3 to 4 days.
Enjoy with a sabzi and dahi or achar and matha. Missi roti is delicious paired with a variety of dishes especially in the winter months.