Mix both flours and dry roast over low flame for few minutes. Do not over roast.
Boil water with salt and oil.
When the water comes to boil, reduce heat and add the flours.
Cook till they form a lump.
Remove from heat and allow to cool for 15 minutes.
Once it cools, knead the flour tightly till it becomes smooth.
Divide the dough into 4 equal sized balls for small tortillas (5” size)
OR 2 equal balls for big tortillas (7” size).
Roll into as thin rotis as possible, using rice flour for dusting. Make sure to roll with light hands, not giving too much pressure. This way, you can make as thin and as big tortillas as possible.
Cut the edges with knife or any steel lid.
Heat a skillet and roast on a low flame for few minutes till light brown dots appear on both sides. Do not over roast. They should be soft.
Cool and store the tortillas in an airtight container.
Notes
This recipe yields 4 medium tortillas (5" size) OR 2 large tortillas (7" size).