Into a large bowl add all purpose flour maida, salt, sugar, baking powder. Mix well with a spoon.
Make a well in the center, add well whisked yogurt and oil . Rub them well with your fingertips. Incorporate the yogurt into the flour well.
Now slowly add the water and knead the dough. Knead dough for 6-7 minutes well manually or use your stand mixer with paddle attachment.
Place kneaded dough in a slightly oiled large bowl. Cover the bowl with a damp kitchen towel and set aside the dough for 2 hours. Let the dough get leavened well. After two hours, gently knead the dough again for another 30 seconds. Do not push or knead it hard. Divide the dough into 12 equal parts or balls
Now place one dough ball on a lightly floured surface and roll into a round or oval shaped kulcha of 1/4″thickness using a rolling pin. Sprinkle some sesame seeds and press well.
Now flip the rolled kulcha and apply some water generously on the other side with a basting brush.
Heat a flat pan with handle for 2 minutes on stovetop in high heat. Place the rolled kulcha, watered side down. Cook for 30-40 seconds the base side.
Now holding the handle of the pan, flip the pan and let the other side cook directly on open flame for another 30 seconds.
Now remove the cooked kulcha from pan, you will notice beautiful chars and some flaky layers along with slightly crispy edges.
Apply some butter generously on cooked kulcha, you can also top with some finely chopped herbs like coriander leaves. Cook the remaining dough balls in the same way. Serve butter kulcha immediately still warm.