A traditional Punjabi flatbread recipe adapted to be made with plain flour. These are traditionally served with chickpea curry but they are good with any curry. You can substitute olive oil for the ghee if necessary.
Sift flour, baking powder and salt together. With a wooden spoon stir in sugar, yoghurt, warm water and ghee to make a smooth dough. Grease your palms with oil and continue kneading until the dough becomes pliable (about 5 minutes). Cover dough with a moist cloth and set aside for 2 hours.
Divide the dough into 12 balls. Roll each out into a disk of about 10cm diameter.
Heat oil in a wok. Fry each disk until it puffs up, then turn and fry the other side. Remove with a slotted spoon and drain the excess oil on paper kitchen towels. Serve hot.