Cinnamon Free Vegan Roti (Chapati)
Warm, soft, and impossibly satisfying, this flatbread is the kind of recipe that makes you wonder why you ever bought the packaged stuff. The dough comes together with just whole wheat flour, salt, oil, and warm water — nothing hidden, nothing complicated, and absolutely no spice blends that could sneak in unwanted ingredients. That simplicity is exactly what makes it such a reliable choice when you need to be confident about every single thing going into your food. A short rest lets the gluten relax, which is what gives each round that tender, pliable texture that tears beautifully and wraps around anything. The real magic happens when the roti hits a hot skillet and then an open flame — it puffs up dramatically, developing those gorgeous charred spots that make it taste like it came straight from a tandoor kitchen. A light brush of vegan butter at the end keeps everything pillowy and glossy as the stack rests under a towel. These are best eaten the moment they come off the heat, though they reheat surprisingly well if you happen to have any left over.
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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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