In a big bowl, mix whole wheat flour, salt, baking powder, sugar, and sour curd. Knead into a semi-soft dough. Add a few drops of water if needed while kneading, but sour curd should be enough.

Massage the dough with cooking oil and let it rest for 15-20 minutes.

After resting, knead the dough again for 2-3 minutes and make medium-sized balls slightly bigger than usual chapati size.

Heat the tawa and roll the dough balls into 7-8 inch size in length. Ensure the roti is slightly thick like a paratha. Sprinkle black sesame seeds and roll slightly to press them in.

Wet one side of the roti lightly with water and place the wet side down on a hot tawa (no oil).

Cook until bubbles appear and the roti sticks to the tawa. Flip the tawa upside down and cook the roti directly on the flame until brown spots appear.

Brush the cooked roti with butter or ghee and garnish with coriander leaves before serving.

If consuming later, keep cooked rotis covered in a cloth or casserole to retain steam.