Carrageenan Free Vegan Roti (Chapati)
Soft, pillowy, 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 handful of pantry staples — whole wheat flour, salt, oil, and warm water — so there's nothing hidden or processed to worry about. Many store-bought flatbreads and even some restaurant versions sneak in additives and stabilizers that can be hard to track down on a label, but this one is completely made from scratch, giving you full control over every ingredient. The technique is straightforward: knead a smooth, supple dough, let it rest, roll it thin, and finish each round over an open flame for that signature puff and smoky char. That dramatic puff isn't just for show — it signals the layers are separating perfectly, giving you a tender, airy bite every time. A light brush of vegan butter at the end keeps the stack soft and fragrant while you work through the rest. Serve them straight off the heat alongside a curry, use them to scoop up a hearty dal, or just tear into one warm — honestly, no accompaniment required.
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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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