There are times when we mistakenly knead extra dough and keep it as a meal prep for the next day, but most of the time, this leftover dough often turns black or greyish, and we end up throwing it away! No wonder, beyond just looking unappealing, improperly stored dough can lose its fresh taste and even pick up weird smells from the fridge. Luckily, this common kitchen annoyance is completely avoidable once you understand why it happens and how to outsmart it.
Once the dough is ready, how you store it makes all the difference. Never, ever leave kneaded dough sitting uncovered on the counter or open in the fridge. Instead, right after you finish kneading, smooth a light layer of cooking oil or ghee all over the surface of the dough ball. This acts as a physical shield, stopping a dry, crusty top layer from forming and keeping oxygen at bay. Finally, keep your batch sizes practical. As tempting as it is to make a massive mound of dough for the entire week, smaller batches are always better. Knead the dough as per plan to use within a meal or two to avoid waste and keep things tasting fresh. With just a tiny bit of extra care during your prep routine, you can wave goodbye to discolored dough and enjoy soft, fresh rotis every single time.