Sift the flours into a large mixing bowl and add the remaining ingredients except the water. Mix together and gradually add the measured water to form a soft, pliable dough.
Knead on a lightly floured surface for 1—2 minutes, then cover and allow to rest for 10 minutes.
Divide the mixture into 8 balls and roll each one out into a 12—15 cm (5—6 inch) disc. Brush the top of each one with a little melted butter or ghee.
Heat a nonstick griddle or frying pan over a high heat and, when hot, cook the breads, one at a time, for 35—40 seconds on each side, pressing down with a spatula for even cooking.
Remove each roti from the heat and keep warm, wrapped in foil, while cooking the remaining breads. Serve warm with any curry of your choice.