take the whole wheat flour, besan/gram flour, carom seeds/ajwain and in a mixing bowl or a pan.
allow the dough to rest for 10 minutes and then make medium sized balls from the dough.
take the dough ball on the rolling board. dust some dry wheat flour on both sides of the ball.
roll to a circle of about 5 to 6 inches. sprinkle some more flour if required while rolling. roll to medium thick rotis.
place the roti on a hot tawa. the tava should be hot and not at a low temperature.
when the base is partially cooked, flip the roti. spread some ghee or oil on the partly cooked part.
when the second side is cooked and brown spots can be seen, then flip again. spread some ghee or oil on this side too. flip again.
press the edges with a spatula so that the sides are also cooked well.
flip once or twice more, so that the roti is evenly cooked. also do not cook too much as then the rotis will become dense.
serve the missi rotis immediately or place them in a roti basket or a casserole and serve warm. make rotis this way and stack them up in a roti basket or casserole.
serve missi roti hot or warm with a sabzi, dal or with a pickle or curd or butter.