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1
Combine corn flour, all-purpose flour and salt in a medium bowl.
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2
Pulse ginger and chiles in a food processor until minced.
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3
Add to the flour mixture along with onion and cilantro.
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4
Drizzle warm water over the mixture, a few tablespoons at a time, stirring it in as you go, until the mixture starts to come together and form a ball.
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5
Turn the dough out onto a lightly floured surface.
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6
Gently knead until a soft dough forms (it will still be a little bumpy from the vegetables).
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7
Divide the dough into 12 portions and shape each into a ball.
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8
Keep the balls covered with plastic wrap or with a slightly damp paper towel.
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9
Fold a large sheet of foil in half lengthwise.
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10
Combine ghee (or melted butter) and oil in a small bowl.
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11
Place both next to the stove.
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12
Coat a small nonstick skillet with cooking spray and heat over medium heat.
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13
Place a ball of dough between sheets of wax paper (leaving the others covered).
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14
Press it down to form a patty, then roll it out into a 18 inch-thick disc, 4 to 6 inches in diameter (the edges wont be perfectly round and will appear jagged and cracked).
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15
Gently peel the dough off the paper and add it to the hot pan.
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16
Cook until the underside is light brown in spots, 1 to 2 minutes.
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17
Flip it over and cook for 1 to 2 minutes more.
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18
Brush the top with butter-oil mixture and flip it over to sear it, about 30 seconds.
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19
Brush the second side with butter-oil mixture and flip it over to sear that side too, about 30 seconds.
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20
Slip the bread into the foil sleeve to keep it warm.
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21
Repeat with the remaining dough.
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22
Serve warm.
