Mix maida, whole wheat flour, curd/yogurt, salt, oil, sugar, baking powder, and baking soda in a bowl.
Add water slowly and make a tight dough. Knead the dough for 5 minutes until it is smooth. Cover the dough with a damp cloth and keep aside for 1 hour.
Knead the dough again for 2-3 minutes and divide the dough into 10 equal parts. Roll one ball to a 6-inch oval. The thickness of tandoori roti is slightly more than phulka or paratha.
Heat a tawa. Now apply water on one side of the roti. Put the roti on the hot griddle with the waterside down. Cook for 30 to 40 seconds on high heat.