Do you make roti with leftover dough? Is it good for your health?

In most Indian kitchens making roti or paratha with leftover dough is a common affair rather a day-to-day practice, while this common kitchen practice has been considered safe for years, but is it actually safe to eat stale and leftover dough? Let’s find out…Why leftover dough?There are times when we often end up making extra dough and this is mostly used up the next day, and it is usually considered safe to eat. Refrigerating the dough to make fresh rotis in next two to three days may seem safe, but as per experts this may not be as good as it seems as due to the overnight storing of dough, the chances of bacterial formation and changes in gluten content. But unlike the popularity and benefits of cooked leftover rotis (baasi roti), the leftover dough may not be as good as it seems. Is leftover dough safe?Leftover dough kept overnight often undergoes the natural process of fermentation as the yeasts and bacteria break down starches, and create a tangy flavor similar to a fluffy roti/bread. However, beyond 12 hours of keeping leftover dough, there’s a surge in the growth of harmful bacteria, if not refrigerated properly, and it can also raise the risk of food poisoning. Gluten expands in moist dough, making it stretchy and harder to digest when cooked into rotis, leading to bloating unlike softer fresh dough. Health benefits of reused dough rotisA simple way to properly refrigerate the leftover dough is by keeping it in an airtight container for up to 12 hours. In fact, this reused dough rotis mimic stale cooked rotis' resistant starch formation upon cooling post-cooking, aiding blood sugar control and gut health. This prebiotic effect boosts beneficial bacteria, enhancing immunity and steady energy without spikes.Lower glycemic index supports diabetes management and weight loss, as complex carbs digest slowly. Fiber retention promotes satiety and better nutrient absorption like B vitamins and iron.Health RisksUnrefrigerated or over-24-hour dough fosters mold and pathogens, causing stomach upset or infections. Over-fermentation increases acidity, worsening IBS or reflux. Nutritionists note nutrient loss and tougher texture from excess gluten, straining digestion.Those with gluten sensitivity face inflammation risks from altered proteins. Always check for off-smells or sliminess before use.Using overnight roti dough stored unrefrigerated poses significant health risks due to rapid microbial growth in its moist, nutrient-rich environment at room temperature (typically 25-35°C in Indian homes). Bacteria like E. coli, Salmonella, and Staphylococcus, along with fungi, multiply within 8-10 hours, potentially leading to foodborne illnesses such as food poisoning, vomiting, diarrhea, and stomach cramps.How to store?Store dough in an airtight container in the fridge for max 12 hours; bring to room temp before rolling to avoid cracks. Freeze portions for up to 48 hours for safety, thawing overnight. Discard if discolored or foul-smelling.