Adding too much water to the dough is not a common mistake to avoid when making Indian breads. In fact, many Indian breads require a relatively wet dough in order to achieve the desired texture and flavor.

Kneading the dough for too long is the most common mistake people make when kneading Indian bread dough. Over-kneading can make the dough tough and elastic, resulting in a bread that is dense and chewy rather than light and fluffy.

The ideal temperature for resting Indian bread dough is a warm place (80-85°F). This temperature allows the yeast to work optimally and produce the desired rise in the dough.

Indian bread dough should be rested for at least 1 hour before shaping and baking. This allows the dough to rise and develop its full flavor.

The best way to shape Indian bread dough is by stretching it by hand. This method allows you to control the thickness and shape of the bread, and it also helps to develop the gluten in the dough, resulting in a more chewy and flavorful bread.

The ideal temperature for baking Indian bread is 450°F (230°C). This temperature allows the bread to cook quickly and evenly, resulting in a golden brown crust and a soft, fluffy interior.

Indian bread should be baked for 15-20 minutes, or until it is golden brown and cooked through. Baking the bread for too long can make it dry and tough.

Indian bread is best stored in an airtight container at room temperature. This will keep the bread fresh and soft for up to 2 days.

The best way to reheat Indian bread is in a skillet. This method allows you to heat the bread evenly and quickly, resulting in a warm and crispy bread.

All of the above are common mistakes to avoid when making Indian bread. Using the wrong type of flour, over-kneading the dough, and not resting the dough long enough can all result in a bread that is dense, chewy, and lacking in flavor.