In a medium bowl, whisk the lukewarm water and sugar until dissolved. Add the yeast and whisk until well incorporated. Rest for 15 minutes to activate the yeast (foamy).
Sift flour, salt, and baking powder into a large bowl. Add the yeast mixture and melted ghee to the flour. Stir to combine with a spatula. When the dough is shaggy (loose but mixed), transfer it to a clean work surface.
Oil your hands and start kneading the dough, oil your hands several times. The dough will be sticky at first, but continue kneading, it will become soft, elastic, and pliable. Knead 5 to 6 minutes.
Oil a large bowl, add the dough ball and turn to coat on all sides. Cover the dough with a light towel. Place in a warm, draft-free place for 90 minutes until the dough doubles.
Once the dough has risen, punch the dough to release the air. Knead briefly with your hands into a ball until smooth.
Using a pastry cutter or knife, divide the dough into 6-8 equal portions (if you want thicker, roll 6, same dimensions). Use your hands to roll the dough into 8 balls. Transfer the balls to a lined tray about an inch apart to prevent sticking. Cover with a dish towel and rest for 10 minutes to rise again and proof.