BHA & BHT Free Vegan Roti (Chapati)
Soft, chewy, and kissed with just the right amount of char, this flatbread is the kind of thing you'll want to make on repeat. It comes together with a short list of pantry staples — whole wheat flour, salt, a splash of oil, and warm water — so you know exactly what's going into every bite. That simplicity is a genuine advantage when you're trying to avoid the synthetic preservatives that sneak into so many packaged breads and store-bought flatbreads. The dough gets a 20-minute rest that makes it incredibly pliable, and rolling each piece thin enough to see your hand through it is the secret to that signature lightness. A quick cook on a hot cast iron skillet followed by a few seconds directly over an open flame is what creates those gorgeous puffed bubbles and smoky char spots. A brush of vegan butter at the end keeps each roti warm, soft, and ready to tear into alongside curries, dips, or whatever's on the table. Clean ingredients, real technique, and results that taste like they took far more effort than they did.
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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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