Take a big bowl and add whole-wheat flour, salt, sugar and yeast to it. Mix everything together with a spatula.
Add buttermilk and yogurt and make the flour mixture wet.
Add the ghee and start kneading the dough using your hands. Stretch the dough to form gluten and make it smoother.
Knead only until smooth and no longer than 3-4 minutes. Cover with a kitchen towel and put it at a warm and dark place (switched off oven is a good option) for about an hour or until the dough has doubled in size.
After your dough has doubled in size, knock the air out with your hands.
Transfer it on a working surface and divide into 6 equal parts.
Form each part into a ball, sealing the edges underneath so there are no cracks on the top. Flatten slightly on the bottom to shape into buns.
Now cover again with a kitchen towel and put them back to a warm and dark place for 20 minutes.
After 20 minutes, the dough balls will almost double in size.
Preheat your oven to 180°C.
Using a brush, coat them lightly with the beaten egg and sprinkle some sesame seeds on top.
Bake them on 180°Celsius for 20-25 minutes until golden brown on top. Keep an eye on them as they burn very quickly.
Leave to rest for about 10 minutes before slicing. Enjoy with your favorite patties and toppings.
