Take both the flours (maize flour and wheat flour) and salt and sift them together in a large bowl.
Add 2 cups hot water gradually, mixing it in a with a fork. The flour will absorb most of the water and look like coarse breadcrumbs.
Using the heel of your hand, knead the dough firmly, adding the remaining water as required. Do this until the flour comes together into a ball.
Break off generous sized portions of the dough and shape each portion into a disc. Cover the discs with a moist towel so they don't dry out.
Flatten each disc into a small circle or roti. You can use your hands to shape the dough or a rolling pin. Keep these uncooked rotis covered as well.
Heat a tawa (iron griddle) or heavy frying pan and place a roti on the hot surface. Drizzle a little ghee along the sides if you want. Press down on all sides with a flat spatula for 10-15 seconds, then flip the roti. Cook for 15 seconds more or until you can see brown spots forming on the surface of the roti.
Remove the roti from the tawa and brush it with ghee (about ½ teaspoon for each roti). Repeat the same steps with all the rotis. Serve hot with some fresh saag.
Use hot water (not boiling) to knead the dough. It makes the dough soft and pliable.
For extra softness, allow the dough rest for 10 minutes after kneading it, then knead it again just for a minute before making the dough balls or discs.
Make sure the tawa is quite hot before slapping the roti on it and allow some extra seconds for the roti to cook. These rotis are thicker than your regular wheat rotis, so they need more time to cook properly.
If you find it challenging to remove the rotis from the surface on which you rolled them, use a flat and broad spatula to lift them off.
For tips on how to make a gluten free bread, see the subhead 'Variation' in the body of the post.