High Fructose Corn Syrup 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 once you realize how simple it really is. The ingredient list is refreshingly short — whole wheat flour, salt, oil, and water — so there's no label-reading anxiety or hidden sweeteners to worry about. High fructose corn syrup has a way of sneaking into packaged breads and store-bought flatbreads, making homemade the obvious move when you want something clean and straightforward. The technique here is genuinely satisfying: you knead a smooth, supple dough, let it rest, then roll each round thin enough to almost see through before it hits a screaming-hot skillet. That final moment over an open flame — watching the roti puff up dramatically — never gets old, no matter how many times you've done it. A light brush of vegan butter at the end keeps everything tender and warm as you stack them under a kitchen towel. Serve these alongside a curry, use them to scoop up roasted vegetables, or just tear into one straight off the stack.
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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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