In a large bowl, whisk together the masa harina, whole wheat flour, and finely minced green chilies. Gradually pour in the warm water, mixing with your fingers until a soft, pliable dough comes together. It should feel moist but not sticky.
Knead for a minute, form into a ball, cover with a damp cloth, and let it rest for 15 minutes.
Heat a tawa or cast-iron skillet over medium-low heat.
Divide the rested dough into 12 equal portions (about 1. 5 oz / 42 g each) and roll them into smooth balls.
Keep the dough balls covered.
Place one ball between two sheets of parchment or waxed paper and press it into a 6-inch round using a tortilla press or the bottom of a heavy pan.
Carefully place the pressed roti onto the hot tawa.
Cook for about 45-60 seconds until light brown spots appear.
Flip and cook the other side for another 30-40 seconds.
Flip again and gently press the surface with a folded kitchen towel to encourage it to puff up.
Once the roti is puffed with golden-brown spots on both sides, transfer it to a cloth-lined container to keep warm.
Brush with melted ghee or butter, if desired.
Repeat with the remaining dough and serve immediately.
