Celery 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 silky, then rested so it rolls out effortlessly into thin, pliable rounds that cook up beautifully in a hot skillet. The real magic happens when each roti hits an open flame and puffs up dramatically, creating those signature charred spots and a tender, chewy interior. A light brush of vegan butter at the end is optional but absolutely worth it for extra richness. Since the ingredient list is so clean and straightforward, there's nothing hidden to worry about — what you see is exactly what goes into every bite. These are best served fresh off the heat, stacked under a towel to stay warm and soft while you finish the batch. Pair them with a hearty dal, a saucy curry, or just tear into one on its own — they're that good.
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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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