Why do my rotis become hard and dry? Whenever I try to make the Indian veg cooking recipes like the Indian rotis, I try to follow the procedures very carefully. This time too, after each individual roti I made, I spread some butter on it and covered it with another roti. I then waited until all the rotis were made and then covered them all up together really nicely. But still when I pull them out of the cover I find my rotis have hardened up despite the melted butter still shining on them. They don’t even taste well. How do I make my Indian rotis the perfect way they should be?