Kneading exactly the right amount of dough for rotis is rarely possible at home, and there is often some left over. Left out, it may spoil; in the fridge, it turns hard. Many village homes once had no fridge, so people kneaded only what they needed and kept it somewhere clean and relatively cool. Ei Samay suggests a few points for keeping kneaded dough for a few hours.
First, do not leave the dough uncovered: the surface dries quickly and dust can settle on it. Put it in a clean bowl and cover it with a clean, lightly damp cloth. The cloth should not be wet enough for water to collect on the dough; the aim is only to stop the surface drying out.
Second, keep the dough out of direct sun and away from heat. Do not put it beside the gas stove or any other hot appliance, because warmth makes dough spoil faster. Many homes used to keep it in earthen pots.
Third, a very thin film of oil rubbed over the surface helps stop it drying, but there is no need for more than a little.
These methods are meant for a few hours. In hot or very humid weather it is not safe to keep kneaded dough at room temperature for long. If the dough develops an unusual smell, colour or texture, or becomes stickier than normal, it is better not to use it.
This article is based on a report by Sayam Krishna Deb for Ei Samay.
Source: Ei Samay
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