Coconut 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 short list of pantry staples — whole wheat flour, salt, a splash of neutral oil, and warm water — so there's nothing complicated standing between you and a fresh stack. The dough gets a 20-minute rest that makes it genuinely easy to roll out thin, and that final pass over an open flame (or a firm press in a hot skillet if you're on electric) is what creates that gorgeous puff and smoky edge. Many store-bought flatbreads and even some restaurant versions sneak in dairy or other animal-derived fats, but this one keeps things entirely plant-based from start to finish. The optional vegan butter brush at the end adds a glossy, aromatic finish that takes each round from great to irresistible. Stacked under a kitchen towel, they stay warm and pliable long enough to serve alongside a curry, scoop up a stew, or just tear into on their own.
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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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