Melon spoils the dough
It isn't a superstition, it is real that when you have melon at home and you want to make a dough, the process won't pass well. The dough will tear out while you try to spread it on table. I wonder about the reason! Yesterday, i googled the issue but I didn't find anything except a post on Facebook of people who certifies that melon is the enemy of dough.
It is certainly the smell of melon that keeps in the place as long as they exist, but the question what is that impact that ruins the dough?