Almond Free Vegan Roti (Chapati)
Soft, warm, and impossibly satisfying, this flatbread comes together with just a handful of pantry staples — whole wheat flour, salt, oil, and water. The dough is kneaded until smooth and springy, then rested so it rolls out thin and pliable without any fuss. What makes this recipe genuinely special is the finishing step: a few seconds directly over an open flame (or pressed firmly in a hot skillet) that causes the roti to puff up dramatically, trapping steam inside for that signature pillowy texture. A light brush of vegan butter at the end adds a glossy richness that makes every stack irresistible. For anyone navigating nut allergies, this recipe is refreshingly straightforward — every ingredient is exactly what it says it is, with zero hidden oils or nut-based additives to second-guess. It pairs beautifully with curries, dals, or anything saucy, and it's just as good torn off and eaten plain while it's still warm from the pan.
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Learn more →Ingredients
4 servings
- 2 cups whole wheat flour, plus more for dusting
- ½ tsp salt
- 1 tbsp neutral oil
- ¾ cup warm water, plus more as needed
- 1 tsp vegan butter, for brushing (optional)
Instructions
- 1
Whisk together the whole wheat flour and salt in a large mixing bowl. Add the oil and rub it into the flour with your fingertips until the mixture resembles coarse, slightly damp sand.
- 2
Pour in the warm water gradually, stirring with a fork or your hand, until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until smooth, soft, and slightly tacky — it should spring back slowly when pressed with a finger. If the dough tears or feels stiff, add water 1 tsp at a time; if it sticks to your hands, dust lightly with flour.
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