Sieve together wheat flour, refined flour, salt and garam masala powder into a bowl. Add oil, enough water or milk and knead to make a soft dough.
Divide the dough into eight balls and roll out each ball into very thin chapatis. Heat a thick tawa, put the chapatti on it and roast on slow heat.
Apply a little ghee on both sides. Turn and hold it down with a wooden press. When it is crisp and light brown in colour on both the sides, it is done. Remove, allow it to cool and store in an airtight container carefully as it is very crisp and may break.