2 cups white corn flour (Weissmeissdunst at Coop – at the section of turkish food)
1/2 cup wheat flour (Halbweiss mehl)
salt per taste
1 cup water.
Mix both the flours and salt in a vessel.
Slowly add water and start kneading. You will not get a sticky consistancy but still mix it until you can form all into a ball.
Put a flat pan on the heat.
Now take a small bowl of water. Wet your hands with water. Take a small plum size dough into your hands and start stretching with both your hands in a small round roti.
Put it on directly on the heated pan and reduce the heat to low to medium. Cook roti on one side and turn it around. When the other side is also cooked a bit, turn it around again and start pressing it hard with a help of a kitchen towel. The roti has to be cooked on the slow heat otherwise, it will look done on the top and will remain raw inside.
Once it is done, make cuts in the cooked roti with a small knife and put ghee in it.