In a large mixing bowl, combine 200 grams of whole wheat flour (atta) and 200 grams of all-purpose flour (maida) along with 1 teaspoon of salt.
Gradually add water and knead the mixture into a smooth and soft dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
Divide the dough into equal-sized balls (approximately 10-12 balls).
Heat a tawa or griddle on high flame. Meanwhile, roll out each dough ball into a very thin and large circle using a rolling pin. The thinner the roti, the better.
Once the tawa is hot, place the rolled-out roti on it and cook for a few seconds until small bubbles appear on the surface.
Flip the roti and cook the other side for a few more seconds. The rumali roti should puff up and have light brown spots.
Quickly remove the roti from the tawa using a pair of tongs and fold it like a handkerchief.
Serve the rumali roti hot with your favorite curry or side dish.