Option 1: Maida and Yeast

Maida is a type of flour commonly used in bread making. It is made from finely ground wheat and provides the structure and texture to the bread. Yeast is a microorganism that ferments the sugar present in the dough, producing carbon dioxide gas. This gas gets trapped in the dough, causing it to rise and creating air pockets in the bread. The yeast also adds a distinct flavor to the bread.

Option 2: Maida and Baking Powder

Baking powder is a leavening agent that contains a combination of baking soda, cream of tartar, and a dry acid. It is used in recipes that do not require yeast. However, in bread making, yeast is necessary to create the desired texture and rise.

Option 3: Maida and Baking Soda

Baking soda is also a leavening agent, but it requires an acid to activate it and produce carbon dioxide gas. In bread making, yeast is preferred over baking soda for the leavening process because it provides better texture and flavor.

Option 4: Maida and Ghee

Ghee is a type of clarified butter and is not an ingredient commonly used in bread making. It is used in Indian cuisine and has