Did you add baking powder as well as the yeast or just the baking powder and omitted the yeast?

Sorry for the late reply…you can keep the dough in the fridge. You may want to keep it a room temp for a bit before baking.

I don’t have easy access to an Indian grocery store so I did make some substitutions. I did half cake flour and half all-purpose after reading that Maida is more highly processed than our all-purpose. I used non fat greek yogurt. I had to add about 1/4 c more all-purpose flour while kneading with my machine and then maybe a tablespoon more or two while kneading my hand. Was nice and soft but not too sticky. I also used active dry yeast and did as suggested – let it rise, then punched down, and let it rise again. It was nice and puffy but the actual rise time ended up being almost three hours total. I have a bread proof setting on my oven so I used that to ensure a nice warm place. I covered with plastic wrap like I do with all my breads.

I did use a pizza stone to cook it. Put oven on 550 degrees. Make sure not to use convection. Using convection for bread cooks the outside too fast so you don’t get the bubbles in the oven. I placed the stone at the top as recommended and it puffed up and browned though in mine, it did take a little longer than 7 mins. I did not have to flip. Added the butter at the end and then put into tinfoil which has kept them nice and soft. Recommend watching them constantly as I got sidetracked on my last batch and they were crunchier. although they are also very nice 🙂

Only thing I notice is that while it is close to what I can buy from a store but different from what we get in restaurants. Not sure why there’s such a difference