In Indian households, women usually knead dough with water. Even my mother does like that !!!
But recently in a cookery show, I watched the host kneading dough with milk instead of water !!!
Benefits of kneading dough with milk instead of water -------
1. Using milk in dough adds a mild richness that improves the taste. Slight creaminess adds the flavour !!!
2. Milk helps to create a softer texture , as its fats and proteins make the dough more tender.
3. The natural sugars in the milk gives better brown colour when cooking.
4. Milk improves moisture retention so that dough stay fresh for longer time.
BE CAUTIOUS ------
1. Milk burns faster than water. So it turn the dough brown too fast.
2. Milk used in dough ferments faster. It can go sour if it is kept in room temperature for long hours.
Refrigeration is required.
3. Milk is 87% water. Milk is little heavy compared to water and it is better to use little less.