These are traditional Punjabi "bhature" - deep-fried breads made with plain flour. They are traditionally served with "channa", or chickpea curry. You can use olive oil in place of the ghee (clarified butter), but ghee has a better flavour.
Sieve flour, baking powder and salt together. Add sugar, yoghurt, warm water and ghee to make a smooth dough. Grease your palms with oil and continue kneading until the dough becomes pliable (about 5 minutes). Cover dough with a moist cloth and set aside for 2 hours.
Divide the dough into 12 lemon-sized balls. Roll each out into a disk of about 10cm diameter.
Heat oil in a wok. Fry each disk until it puffs up, then turn and cook the other side. Remove with a slotted spoon and drain the excess oil on kitchen towels. Serve hot.