Ginger 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 just whole wheat flour, salt, oil, and warm water — a short, honest ingredient list that makes it naturally free from the spicy roots and warming extracts that can sneak into store-bought flatbreads and spice blends. The technique is straightforward but genuinely satisfying: knead, rest, roll thin, and let the heat do its magic. Cooking each round on a hot cast iron skillet before finishing it directly over an open flame is what creates that gorgeous puff and those irresistible dark spots. The result is tender and slightly chewy, with a rustic, toasty flavor that pairs beautifully with curries, dips, or just a swipe of vegan butter. Stacking them under a kitchen towel while you work through the batch keeps every single one warm and pliable until you're ready to eat. Whether you're new to making flatbread from scratch or just looking for a reliable go-to, this one delivers every time.
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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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