Mix the sugar and yeast with the warm water until both dissolve. Let rise for about ten minutes.
Put the flour in a bowl, make a well in the middle. Add ghee / clarified butter (preferably very soft or liquid), as well as salt and yeast mixture. Process into a smooth dough.
Let the dough rise in a warm place for about 1.5 hours.
Then dust hands and work surface well. Divide the dough into six parts, shape each piece of dough first into a ball and then into a flat cake. If it`s too much cardboard, re-flour your hands and cakes. Turn the finished flatbreads again briefly in flour.
Rub a coated pan with a kitchen towel soaked in oil, let the pan get hot.
Add the flatbreads one after the other, bake on both sides. Rub the pan briefly in between.
Unfortunately I don`t have an exact time, but the loaves are ready when they are slightly browned on both sides and have risen a little.
They taste best warm, but can also be eaten cold or baked again briefly in the toaster on a low setting.
The breads not only taste good with Indian dishes.