Everyone loves eating hot, puffed-up rotis. However, making fresh rotis for every meal isn't always practical. Consequently, in most households, multiple rotis are prepared at once and stored in a casserole to keep them warm and soft for longer. Yet, this practice can sometimes cause the rotis to become soggy and sticky instead of remaining soft—an issue particularly common with the rotis placed at the very top and bottom of the stack.

This happens due to moisture accumulation inside the casserole. Once the lid is closed, the steam rising from the hot rotis cannot escape and instead condenses back onto them, compromising their texture. If you face this problem at home, a few simple tricks can help minimize it.

**Don't put hot rotis directly into the casserole**
A common mistake is placing a roti straight into the casserole and closing the lid immediately after it puffs up. Hot rotis release steam, which gets trapped inside the closed container; this moisture eventually condenses on the rotis, making them soggy. To avoid this, place the rotis on a wire rack or a mesh strainer for a short while. Transfer them to the casserole only after they have cooled down slightly.

**Use a larger casserole**
If you need to store a large batch of rotis, avoid using a small casserole. Extra space allows the steam to disperse, reducing the likelihood of moisture condensing directly onto the rotis.

**Place a cloth at the bottom and top**
Line the bottom of the casserole with a clean cotton cloth. Place the rotis on it and cover them with another cotton cloth. The cloth helps absorb excess moisture, preventing the rotis from becoming soggy.

Keep the rotis slightly elevated.
You can place a small plate or a stand inside the casserole and set the cloth-wrapped rotis on top of it. This keeps the rotis slightly raised above the base of the casserole, preventing any moisture accumulating at the bottom from coming into direct contact with them.

Use butter paper or foil.
Butter paper or aluminum foil can also be used to protect the rotis from moisture. Place a thick layer of it at the bottom of the casserole, cover the rotis with it as well, and then close the lid. This helps minimize the risk of moisture condensing directly onto the rotis.

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