Mix all-purpose flour, whole wheat flour, yogurt, salt, oil, sugar, and baking powder in a large mixing bowl (or parat).
Add water, little by little, and knead to make a slightly stiff dough.
Do not add water in one go otherwise, the dough can become too soft. The amount of water will depend on the type of flour used.
Knead the dough for 2-3 minutes until it is smooth and then cover it with a kitchen cloth and keep it on the counter for 2 hours.
Now drizzle 1 teaspoon of ghee on the dough and knead for 2-3 minutes.
Divide the dough into 8 equal parts. Make smooth balls from each part.
Take one ball and dust it lightly with dry flour.
Roll the dough ball to make a 5-inch circle. Note – Make sure to not roll the roti too thick otherwise it will not cook properly
Heat a concave iron tawa over high heat. Generously wet the roti with water on one side. Transfer it to the hot griddle with the water side down and cook for 30 seconds.
Now carefully invert the tawa and cook the roti on direct heat until brown spots appear. Keep moving the tawa so that the roti cooks evenly.
Turn the tawa back and cook the roti for another 30 seconds.
Remove it from the tawa. Brush ghee on top and serve hot. Make all the roties in the same manner.