In a large bowl, combine flours and salt. Add water a little at a time, until you have a soft and kneadable dough. Cover with a clean kitchen towel and leave to rest for 15 minutes.

Divide the dough into 24 equal sized pieces and roll into balls.

Heat a skillet/tawa/griddle. Brush the griddle with a little ghee.

On a very well floured board, place one ball. Flatten into a disc and dust the top well with flour. With a floured rolling pin, roll into a circle, about 5″ in diameter.

With the help of a spatula if necessary, transfer to the heated skillet and cook on low heat for about 3-4 minutes until brown spots start to appear. Flip over and do the same for the opposite side. Brush the top side with ghee and remove from skillet.

Repeat until all the dough has been cooked.

In a dry skillet, roast sesame seeds until golden brown and fragrant.

Using a coffee/spice grinder, grind sesame seeds with garlic, chiles, sugar and salt.

Process with the cilantro and yogurt in a good processor until smooth