In a mixing bowl add whole wheat flour, fine semolina, cornflour, sizzling hot ghee, oil, lemon juice and salt. Mix them well with the fingertips till it resembles like breadcrumbs.

Add water and knead into a firm dough. Apply oil and cover and keep aside for 20 minutes. Knead again till the dough is smooth.

Make balls from the dough. Take one ball and flatten it. Dust it with flour and roll it into a thin circle of around 12 cm diameter. Put it on a heated flat pan or tava. Bubbles will appear

Flip it and cook lightly on the other side. Do not cook full. Remove in the plate to cool. Similarly, make other chapatis/tortillas.

Take one chapati/tortilla. Brush it with oil. Sprinkle the mix masala (black pepper powder, black salt, coriander-cumin powder, salt, dry mango powder) generously. Cut it into triangular wedges as pizza. You can also use another seasoning such as oregano, mixed herbs,mint, parsley, tomato powder, onion powder, garlic powder.

Place the triangles on the baking tray lined with baking paper. Bake @ 200 for 10-12 minutes or until golden add crsip.

Remove, cool and serve. Serve it with your favorite dip. Store in an airtight container for 15 days.