In a large bowl, add both the flours, onion, kasuri methi, turmeric, ajwain and salt. Dry mix all and then add 2 tbsp of oil and knead it to make a soft dough using required water.
Heat and iron tawa or a non stick tawa. I used an iron tawa here, to get the rustic flavors.
While the tawa is heating. pinch a lemon sized ball from the dough and roll between your palm and roll out on a dusted floor with a rolling pin to shape it a roti.
Place the roti on the heated tawa and dry roast from both sides. Now apply a little ghee on both sides and roast for another few seconds till you see brown spots on the rotis. Press the edges well with a spatula while roasting such that the edges get cooked well.
Transfer the missi roti on a plate and similarly make more rotis with the left over dough.
Pile them over each other and serve hot one by one by adding a dollop of ghee on each roti with some Jaggery and pickle.