Eggless Vegan Roti (Chapati)
Soft, pillowy, and kissed with char, this flatbread is the kind of thing that disappears from the table before anything else does. The dough comes together with just whole wheat flour, salt, oil, and warm water — nothing hidden, nothing complicated, and absolutely no eggs involved at any stage. Kneading it until smooth and letting it rest for twenty minutes is the real secret to that tender, flexible texture that tears beautifully and wraps around whatever you're serving. The cast iron skillet gets things started, and then a quick trip over an open flame is what creates those gorgeous puffed bubbles and smoky char spots that make homemade roti so satisfying. A light brush of vegan butter at the end is optional but genuinely worth it. Stack them under a kitchen towel while you finish the batch and they'll stay warm and pliable until the very last one hits the plate.
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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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