Fructose Free Vegan Roti (Chapati)
Warm, soft, and just a little charred at the edges, this flatbread is the kind of thing you'll want to make on repeat. The ingredient list is refreshingly short — whole wheat flour, salt, oil, and water — which is exactly what makes it such a reliable choice when you're navigating a low-fructose lifestyle and need to sidestep the hidden sugars and additives that sneak into store-bought breads. There's no yeast, no sweeteners, and no complicated fermentation, just a simple dough that comes together with your hands and a bit of patience. Kneading until the dough is smooth and letting it rest for twenty minutes are the two steps that make all the difference between a tough flatbread and one that rolls out thin and pliable. The real magic happens when the roti hits a hot skillet and then an open flame — it puffs up dramatically, creating those soft, layered folds that are perfect for scooping, wrapping, or eating plain with a swipe of vegan butter. Stack them under a kitchen towel as you go and they stay warm and tender until the whole batch is done. This is honest, wholesome cooking at its most satisfying.
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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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