Shaheen
Senior Cook
I have made a dough for making focaccia bread in the morning. Can I leave the dough out overnight or does it need to be refigerated? (It's about 70 degrees here) Will the results be as good as the one made immediately? We are not used to the idea of storing dough and mom makes fresh chapati (Indian bread) every morning, so I am a bit confused Thanks for any help!
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