In a medium bowl, stir together the flour, turmeric, salt, and baking soda.

While stirring, slowly add the water to form a smooth dough.

Stir in the sesame oil. Let the dough rest for 30 to 45 minutes, or up to 2 hours.

While the dough rests, prepare the stuffing. In a medium skillet over medium heat, melt 1 teaspoon of ghee.

Add the Bengal gram and roast for about 3 minutes, until it turns light brown. Remove from the heat and let cool.

In an electric pressure cooker, such as the Instant Pot®, or a stovetop pressure cooker or pressure pan, combine the cooled Bengal gram and water.

For an electric pressure cooker, lock the lid into place and make sure the valve is in the Sealed position. Select Pressure Cook or Manual and set the time to 8 minutes on High Pressure. Let the pressure release naturally. For a stovetop pressure cooker, place it over medium heat and place the lid on. Ensure the sealing ring is on and place the weight on. Pressure cook until the cooker “whistles” 2 times. Let the pressure release naturally.

Carefully unlock and remove the lid and drain the Bengal gram. Let cool. Transfer it to a blender and add the jaggery, cardamom, and coconut (if using). Process until a smooth paste forms.

In a medium skillet over medium heat, melt 3 teaspoons of ghee.

Add the ground Bengal gram paste and cook for about 5 minutes until all the moisture is absorbed. Turn off the heat. When cool enough to handle, but still warm, form the stuffing mixture into six small lime-size balls. Set aside.

Pinch off a lemon-size piece of dough and flatten it into a 2- inch circle. Place 1 stuffing ball in the center and wrap the dough around it. Gently roll this into a smooth ball. Dust a rolling pin and clean work surface with flour. Roll the stuffed dough into a 4-inch circle. Repeat this step with the remaining dough and stuffing.

Heat a griddle over medium heat.

Carefully place a flatbread on the griddle and cook for 45 seconds. Flip the flatbread and spread 1 teaspoon of ghee around the edges of the dough. Cook for 45 seconds. The bread will puff up slightly. When you see small brown spots, remove the bread from the griddle. Repeat this step with the remaining flatbreads and ghee.

Serve the obbattu warm with a dollop of ghee.