Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
ITC Portal
Copyright © 2025 Foodies Only
SearchLoginSearchLoginCopyright © 2025 Foodies Only
6 Min
28/01/2026
The Western world recently caught onto batch cooking and turned it into a full-blown lifestyle – complete with matching containers and motivational quotes. But Indians have been doing advanced meal prep forever, just without the show. The one thing that’s resisted this prep-ahead mindset, though, is the roti dough. It’s always been made fresh, same day. The chemistry of dough isn’t the most forgiving, but it can be worked with.
Fresh rotis are a daily essential across many Indian homes, but given the busy lifestyles of today, making fresh atta every single day can be exhausting. And everyone knows dough turns grey after a day or two, and past that point, it’s tough to get that fresh texture back. But what if you could make dough once and use it all week? That would mean just rolling and cooking each day, which is way easier. And with the proper tips and preservation techniques, this is actually possible. Read ahead to know more.
Adding preservatives and storing the dough in layers is what will keep your dough fresher for longer. At home, you can replicate industrial practices like the right amount of salt, temperature and sealing out air. Adding and observing these will add 1-2 days more to your dough’s longevity.
Dough stored at room temperature must be used the same day. Even when refrigerated, it lasts two to three days at most. To push beyond that, your refrigerator needs to maintain a temperature consistently below 4°C (around 39°F). This slows bacterial growth significantly but doesn’t stop it entirely.
Once the dough is exposed to air, it starts drying out and turning grey due to a process called oxidation. To prevent this, coat the dough completely with a layer of oil or ghee. This creates a physical barrier against air. Then, wrap it tightly in cling film with no air pockets and place it in an airtight container. Using glass or food-grade plastic containers helps prevent unwanted chemical reactions.
While standard roti recipes include just a pinch of salt, long-term storage requires more, around 1.5-2% salt by flour weight. Salt lowers the dough’s water activity, which makes it harder for bacteria and mould to grow. This is a widely used method in food preservation, where salt creates osmotic pressure that pulls moisture away from potential pathogens, slowing their growth dramatically.
Adding 1-2 teaspoons of lemon juice per cup of flour during kneading makes the dough less hospitable to spoilage microbes. Unlike commercial yeast, acid-based fermentation supports good bacteria while preventing harmful ones from thriving.
If you want to skip the risk entirely, divide your dough into 250-gram balls, press out all the air, and seal them in freezer-safe ziplock bags. Freezing stops all microbial and enzymatic activity, meaning the dough can last for weeks or even months. When you’re ready to use it, thaw overnight in the fridge or leave it out at room temperature for 2-3 hours. Re-knead gently before rolling, and never cook frozen or cold dough – it won’t have the usual elasticity, and your rotis will turn out stiff.
Though unconventional, a sourdough-style roti dough made with a wild yeast starter can stay usable longer. Once the dough has fermented, you can refrigerate it for several days. You can see this in breads like khamiri roti, which uses yeast-based fermentation, and in regional cultures like maleda used in Himachal Pradesh for bhatura – though these are typically made fresh and used within a short window.
Oil in dough creates an emulsion that traps water, preventing evaporation during the heat-and-cool cycle that makes rotis go hard. Dough for luchi or puri already uses this method, so with roti dough, the result may vary. But this will keep your cooked rotis soft, and the principle works for raw dough preservation too. Coating the dough surface with oil or ghee prevents air contact and blackening, acting as an oxygen barrier rather than just preventing drying.
Vacuum sealing removes oxygen, the primary culprit in spoilage. However, vacuum packaging doesn't replace refrigeration and isn't safe for all foods due to the risk of microbial activity in the dough. For dough specifically, vacuum-sealed perishable food shouldn't stay unrefrigerated longer than 2 hours above 4°C. Vacuum sealing makes more sense for pre-rolled raw chapatis separated by wax paper and frozen. Uncooked rotis rolled and stacked with greaseproof paper between each one can be frozen in sealed bags, giving you ready-to-cook portions.
Seven-day storage of dough is feasible with some techniques, from salt, acidification, and oil coating to airtight wrapping and refrigeration, all working together. Miss one element and you’re back to grey dough by Wednesday. Unlike those pristine Instagram meal prep photos that probably got photographed then immediately eaten, your week's worth of dough will actually get used. That's the real flex.
