Mix the corn flour and the wheat flour with the salt and sweetener in a bowl. Rub in the butter with your fingertips. Slowly add the water and mix by hand until the flour holds together and can be kneaded. Grease your hands with a little ghee and knead the dough for 8-10 minutes until it is soft and smooth. Then shape the dough into a ball. Cover it with a wet dish and let it rest for 1 hour. When it is time to knead the dough again for 1-2 min. Roll into 8 balls. Dust the rolling surface with wheat and roll out one of the balls into a 12 cm patty. Rub the surface with a tiny bit of melted butter and fold the patty in half. Rub the surface of the semicircle with butter as well and fold it again. Then gently roll out the dough into a triangle.
Preheat a cast iron frying pan on medium heat for 1- 2 min. Place 1-2 triangles on the frying pan and toast for 1 min. Next, flip to the other side and toast for 1/2 min more. Gently press the roti with a clean utensil hangl to make it rise. If necessary, flip the roti again so it cooks evenly. If done correctly, the roti will rise and puff up, and the surface should be covered with browned balls. Brush the finished roti with a tiny bit of butter. Serve them either on the spot or
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