Add the Yogurt to the Wheat and mix
Add the sugar and salt and continue to knead
As you need add a bit of water so the dough is stiff and plastic. (this will depend on how much liquid comes out of the yogurt)
Let this stand for 2-3 hours to ferment a little bit
Take small walnut size pellets of this dough
Roll into balls between the palms , after putting a little bit of Ghee on each hand to prevent sticking.
On a cutting board roll these balls out into rounds of 5 to 6" diameter using a rolling pan
Deep fry in a round bottom pan with vegetable oil or ghee
The Luch should be soft, white, and not over fried.
Enjoy with Halva or Khir