Does it make sense to refrigerate the dough made for Parathas to be used after 8 hours? Paratha: http://en.wikipedia.org/wiki/Paratha

Flour:
Wheat flour

Dough ingredients:
Water
Salt
Wheat flour  

I am planning to make this dough in the evening and keep it in the fridge for 8 hours to be used in the early next morning.

Is this going to be disadvantageous for making soft plain Parathas any how?
Does any care needs to be taken here?
You should have no problem refrigerating the dough. I have done it with chapatti dough, which is essentially the same thing, without a problem. It's only flour, water and salt after all. You might find it a little hard to roll out straight from the fridge but nothing some brute force and ignorance (or letting it warm up a little) won't cure.