Hazelnut Free Vegan Roti (Chapati)
Warm, soft, and slightly charred at the edges, this flatbread is the kind of thing that makes every meal feel more complete. It comes together with just whole wheat flour, salt, oil, and warm water — a short, honest ingredient list that naturally sidesteps tree nut concerns without any substitutions or workarounds required. The dough gets kneaded until smooth and then rested, which is what gives each round that tender, pliable texture you want for scooping up curries or wrapping around roasted vegetables. Rolling them thin enough to see your hand through is the real trick, and that brief kiss of direct flame (or a firm press in a hot skillet) is what creates the dramatic puff and those beautiful char spots. A light brush of vegan butter at the end keeps the stack soft and fragrant while you finish cooking the rest. These are best eaten immediately, straight from the towel-covered stack, still steaming.
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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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