Chestnut 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 once you see how simple it really is. Just whole wheat flour, salt, oil, and warm water come together into a smooth, pliable dough that rests for twenty minutes before hitting a screaming-hot skillet. The real magic happens when each round gets a quick turn over an open flame — it puffs up dramatically, creating those gorgeous blistered spots that make homemade roti so satisfying. Since the entire recipe is built from pantry staples, there's zero guesswork about hidden additives or unexpected tree nut derivatives sneaking in through processed ingredients. A light brush of vegan butter at the end keeps each piece tender and glossy as the stack stays warm under a kitchen towel. These are endlessly versatile — tear them alongside a dal, wrap them around roasted vegetables, or just eat one plain straight off the flame because you absolutely deserve it.
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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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