Dissolve 1 tsp of sugar into ¼ cup of warm water. The hottest setting on my tap water is perfect for this but you can heat water on the stove or in the microwave too. It should be slightly hot to the touch, about 110°F to 115° F or (43°C - 46°C)

Sprinkle the yeast over the sugar water and let the yeast activate for 10 minutes. The yeast should double in size.

In a large bowl, combine the flour and salt. Then add ½ tbsp of ghee, yogurt, and the yeast mixture. Mix into the flour. Then form a soft and sticky dough, adding a little bit of water at a time. You should knead between ¼ to ½ cup more water. Once the dough is formed, add the remaining ½ tbsp of ghee and knead for 5 minutes.

Once the dough is kneaded, form a ball by tucking the edges under. Place the dough ball back into the bowl. Cover and set in a warm place to proof for 1 hour or until doubled (you may need more time if you work in a very cold place).

Divide the dough into eight equal sections and fold each into a ball by tucking the edges under. Keep the sections covered as you work.

Take one section and roll it into a ¼ inch thick oval (or a circle if you prefer), using as much dry flour as needed to avoid sticking.

Brush the kulcha with water and sprinkle with nigella seeds and cilantro leaves.

Add 1 Tbsp of water to the skillet next to (not on top) the kulcha. Cover with a lid and let cook for 5 to 6 minutes.

Brush the top of the kulcha with ghee or oil and flip. Cook for 30 to 60 seconds until golden.