In a wide bowl, take the maida, baking soda, sugar, salt, and yogurt and mix well.
Slowly add warm water and knead to a soft and stiff dough.
Once you get the dough, add the ghee/butter and knead for another 5 to 7 mins.
Cover the dough with a damp cloth and set aside for 30 minutes.
Once the dough is rested for 30 minutes, transfer the dough to a rolling sheet.
You can use a large plate if you don't have the sheet or use the counter top.
Knead the dough again for few minutes, then flatted the dough into a rectangle of about 1/2 inch thickness.
Spread 1 to 2 tbsp of ghee on top and sprinkle with some dry flour. Make sure you apply the ghee all over the top.
Starting from your left side, fold 1/3rd of the dough inwards lengthwise to the center.
Apply ghee and flour and spread evenly.
From the right side, fold other 1/3rd part and place on the already folded part.
Again apply ghee and flour and spread all over.
You will have a long rectangle sheet. Again repeat the ghee and flour.
Now press the folded dough with your fingers and flatten it again.
From the bottom, fold to half. Press down and apply ghee and flour.
From the top bring it forward and cover the already folded part.
You will have a square sheet on hand.
Apply ghee and flour and press down.
Once you are done, gather from the below and top and form a log.
Tightly roll down as a log now.
Pinch on the sides to make sure it is closed on both the sides.
Using a sharp knife, divide the dough into 6 to 8 smaller portions.
Keep it covered while you get the stuffing ready.