Yeast thrives in warm temperatures, and this range allows the dough to rise properly and develop its flavor.

Yogurt contains lactic acid, which helps break down the gluten in the dough, resulting in a softer and more pliable texture.

Oiling the dough prevents it from sticking to the work surface or utensils during the kneading and shaping process.

Kneading helps develop the gluten network, incorporate air, and evenly distribute ingredients, resulting in a smooth and elastic dough.

The dough is ready when it is smooth, elastic, springs back when poked, and passes the windowpane test (stretches without tearing).

Allowing the dough to rest for 30-45 minutes before shaping and cooking helps develop flavor and allows the yeast to work its magic.

Brushing the cooked bread with ghee or butter adds flavor, prevents it from drying out, and creates a golden crust.

Traditionally, Indian breads are cooked in a tandoor, a cylindrical clay oven, which imparts a unique smoky flavor and texture.

A combination of proper kneading, adequate proofing, and using high-quality ingredients is essential for achieving a soft and fluffy interior in Indian breads.

Using fresh ingredients, kneading the dough properly, proofing the dough adequately, and avoiding overcooking are all important factors in preventing Indian breads from becoming dry and tough.

Over-kneading, under-proofing, and using low-quality ingredients are common mistakes that can lead to dense, tough, or flavorless Indian breads.

Leftover Indian breads can be stored in an airtight container at room temperature for a few days, in the refrigerator for up to a week, or in the freezer for several months.

These tips can be applied to make various popular Indian breads, including naan, roti, paratha, and kulcha.

A properly cooked Indian bread should have a golden brown color, sound hollow when tapped, and be firm to the touch.

Leftover Indian breads can be used creatively in various ways, such as making bread crumbs, using them as wraps, or adding them to soups and stews.