Can a dough of only flour and water stay usable indefinitely (as in between a few days and a few weeks) when stored covered at room temperature?  I made a batch of dough last week and ended up with a good portion of it unused. Today, I finally managed to finish it off by turning it into flatbread. Having the dough on hand throughout the week was convenient, but is there anything that I should watch out for in terms of food safety or taste? 
Adding too much chocolate might be the cause....do use cocoa and chocolates at a balancing amount...(half of the chocolates and half of the cocoa)this works!!  And do not forget to use milk....this makes the cake moist... And if you want it to be fluffy enough you might use bicarbonated soda!! This'll give good result!! 