Fridge-stored roti dough cause stomach issues? Expert reveals if cold-fermented chapati atta is safe & how to store it properly

In recent days, social media has sparked a debate over chilled chapati dough, with viral posts claiming that storing atta in the fridge can lead to gas, bloating, and stomach problems. But are these fears really justified? Food expert Krish Ashok, author of Masala Lab: The Science of Indian Cooking, explains that refrigerating dough is a safe and beneficial culinary practice, and sheds light on how cold fermentation actually improves digestion and flavour.

What is Cold Fermentation

As per Krish Ashok, refrigerating dough is not harmful, it is a widely used technique called cold fermentation. Artisan bakers around the world, from sourdough specialists in San Francisco to pizza makers in Naples, routinely chill dough for 24 to 72 hours to enhance flavour and texture.

He notes that when dough is kept at approximately 4°C, microbial activity slows significantly. Harmful bacteria cannot multiply easily at this temperature, while beneficial lactic acid bacteria continue to work gradually. These are the same microbes involved in making yoghurt, idli, and dosas.

What Happens to Dough in the Fridge?

According to Krish Ashok, slow fermentation allows natural microbes to break down complex carbohydrates and proteins in the flour, making the dough easier to digest.

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Fermentation also reduces phytic acid, a compound in grains that can bind minerals like iron and zinc, improving their absorption. This means dough that has been refrigerated for 8–12 hours can sometimes be more digestible than freshly made dough.

Does Refrigerated Dough Cause Gas or Bloating?

As per Krish Ashok, fermented foods are a staple in Indian kitchens, idli, dosa, dhokla, and curd, and do not inherently cause stomach issues. Digestive discomfort after eating wheat-based products is usually linked to:

• Eating too quickly
• Not chewing properly
• Overeating
• Gluten intolerance or celiac disease

People sensitive to gluten may react to wheat products regardless of refrigeration.

Understanding Bacteria and Food Safety

Bacteria exist everywhere, including our gut, skin, and food. What matters is their type and quantity. Krish Ashok emphasises that keeping dough cold around 4°C prevents harmful bacteria like Salmonella, Listeria, and E. coli from multiplying, whereas leaving dough out at room temperature encourages rapid bacterial growth.

From a food safety perspective, storing dough in a refrigerator in an airtight container is generally safer than leaving it on the counter for hours.

Key Takeaways

• Chilled chapati dough is not inherently harmful.
• Cold fermentation is safe and may even improve flavour and digestibility.
• Proper storage and hygiene are crucial, use an airtight container and consume within a reasonable timeframe.
• Viral food scares often exaggerate risks; science and context matter more than sensational posts.

As Krish Ashok confirms, refrigerated dough, when handled properly, is perfectly safe and can be a smart choice for modern kitchens.

Disclaimer: The information provided in this article is for general informational purposes only. It is based on expert opinions and publicly available sources. Readers should not rely solely on this content for health, dietary, or medical decisions. Always consult a qualified healthcare professional or nutritionist before making changes to your diet or food practices.