In a large bowl, combine 2 cups corn flour, 1/2 cup wheat flour, and a pinch of salt.

Gradually add water while mixing to form a pliable dough.

Ensure the dough is neither too hard nor too soft; it should be of medium consistency.

Divide the dough into small, equal-sized balls.

On a lightly floured surface, use a rolling pin to flatten each ball into a thin, circular roti.

Heat a flat pan or griddle over medium heat.

Carefully place the roti on the hot pan and cook until light golden brown spots appear on both sides, flipping occasionally.

Reduce heat to low during cooking to ensure even cooking.

Once cooked, remove the roti from the pan.

While still hot, spread butter on the roti. Serve immediately.