In a large bowl, combine ragi flour, wheat flour, and salt.

Add water gradually to form a firm dough.

Add sunflower oil and knead until smooth.

Divide the dough into equal portions.

Cover and let the dough rest for 15 minutes.

Preheat a tawa (griddle) on medium-high heat.

Take one dough ball and flatten it between your palms.

Dust it with flour and roll it into a thin circle (6-7 inches in diameter).

Place the rolled phulka dough on the hot tawa.

After a few seconds, small air pockets will start to form.

Flip the phulka to the other side on the tawa.

Flip over again and cook the first side, pressing lightly with a napkin.

The phulka should begin to puff up.

Place the phulka directly on the flame and allow it to puff up completely.

Flip the phulka with tongs and cook the other side for a few seconds.

Remove from heat and transfer to a plate.

Smear ghee generously on the phulka and serve.

Repeat the rolling and cooking process with the remaining dough.