In a large mixing bowl, combine 1 cup whole wheat flour (atta), 1 cup gram flour (besan), 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon carom seeds (ajwain), 1/2 teaspoon cumin seeds (jeera), 1/2 teaspoon salt, and 1 tablespoon chopped coriander leaves. Mix well.
Gradually add water (approximately 1/2 cup) to the dry ingredients and knead to form a smooth, soft dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Divide the dough into equal portions (approximately 6-8 balls) and roll each portion into a round, flat disc of about 15 cm diameter using a rolling pin.
Preheat a tawa or griddle on medium heat. Place the rolled missi roti on the hot tawa and cook for 1-2 minutes until small bubbles appear on the surface.
Flip the roti and cook the other side for another 1-2 minutes until it puffs up and has golden brown spots.
Apply a little ghee or oil on both sides of the missi roti and cook for a few more seconds, pressing gently with a spatula.
Remove the missi roti from the tawa and serve hot with your choice of curry, yogurt, or pickle.