Atta, also known as whole wheat flour, is the most widely used flour for making roti in India.

Naan is typically made with maida, a refined wheat flour, which gives it a soft and chewy texture.

Sourdough bread gets its sour flavor from lactic acid, which is produced by the fermentation of bacteria and yeast in the dough.

Dhokla is traditionally made using fruit juice, such as lemon or orange juice, as a leavening agent.

Ghee, a clarified butter, is commonly used to brush or spread between the layers of paratha dough, creating a flaky and crispy texture.

Poori is typically made with maida, which gives it a light and crispy texture when fried.

Nigella seeds, also known as kalonji, are commonly added to kulcha dough to impart a distinctive flavor and aroma.

Bhatura is made with maida, which gives it a light and airy texture when fried.

Idli is made with a batter consisting primarily of urad dal, which gives it a soft and fluffy texture.

Dosa is made with a batter consisting primarily of rice, which gives it a thin and crispy texture when cooked.

Coconut milk is added to appam batter to give it a light and fluffy texture, as well as a distinct flavor.

Jalebi is made with a batter consisting primarily of maida, which gives it a crispy and chewy texture when fried.

Turmeric powder is commonly added to puri dough to give it a golden yellow color.

Chapati is made with atta, which gives it a soft and pliable texture.

Bajra flour, also known as pearl millet flour, is the primary ingredient in bhakri, giving it a nutty flavor and a slightly coarse texture.