Cashew 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. The dough comes together with just whole wheat flour, salt, oil, and warm water — nothing hidden, nothing complicated, and absolutely no tree nuts in sight. That simplicity is actually what makes it so satisfying to cook: you can see every ingredient going in, which is a genuine relief when you're navigating nut allergies or sensitivities and store-bought flatbreads often come with vague "may contain" warnings. The technique of finishing each round directly over an open flame is what gives it that dramatic puff and those gorgeous dark spots — and if you're on an electric stove, the towel-press method in a hot skillet gets you surprisingly close. A light brush of vegan butter at the end keeps the stack warm, soft, and ready to tear into alongside curries, dips, or anything saucy. Once you've made roti from scratch, it's hard to go back.
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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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