In a bowl, combine the all-purpose flour, salt, sugar, baking soda, and baking powder.

Create a well in the middle. Add the water, oil, and yogurt.

Before beginning to knead, start by combining the liquid ingredients with the flour. Make a dough that is soft, elastic, and smooth.

Let the dough rest for two hours in the same basin or pan, covered with a moist kitchen towel.

Create tiny dough balls and slightly flatten them. On the dough ball, scatter some sesame or nigella seeds.

Each piece of dough should be flattened with a rolling pin before being rolled into a tiny kulcha.

Do not roll out thin; rather, they should be around the same thickness as a paratha or somewhat thicker.

preheat a tawa or flat skillet. On the heated tawa, place the kulcha.

One side should be cooked until it is 1/4 done. After flipping, grill the opposite side until it is halfway done.

While roasting, brush oil or ghee on the kulcha's two sides. If you'd prefer, you can omit the oil or ghee.

Roast the kulcha until it has golden spots and is evenly cooked, flipping it several times as necessary. Make other kulchas in a similar manner.

The cooked kulcha should be stacked in a roti basket as you prepare them to keep them warm.

Kulcha should be served hot with chana masala.