Mix the flour with semolina, baking soda, baking powder, salt and sugar.

Now add the yogurt and mix.

Slowly add in the water a few tbs at a time and mix it in. You may not need the entire cup of water or you may need a bit more. This will depend on how the conditions are where you live.

As soon as the dough comes together and there are no dry spots left, stop adding water.

Knead for a few seconds until combined, then cover and let it rest for 15 minutes.

After 15 minutes, add in the oil to the dough and knead it in.

Cover and let it rest for another 10 minutes.

Now knead the dough until soft and then cover and let it rest for at least 2 hours. Then knead again and divide the dough into 16 portions. Keep these portions covered while you get the oil heated up.

Heat oil to about 350 *.

Flatten each portion of the dough and roll it out into a spherical shape of about 3-4 inches in diameter with an even thickness on all edges.

Deep fry in oil and wait for it to puff up and then turn and fry until brown.

Serve hot off the fry pan. Ideally with chole, but goes well with curries too.