Honey Free Vegan Roti (Chapati)
Soft, warm, and impossibly satisfying, this whole wheat flatbread comes together with just a handful of pantry staples — flour, salt, oil, and water. The dough gets a proper knead and a short rest, which develops just enough gluten to give each round that signature pliable, slightly chewy texture. Cooking them in a hot cast iron skillet and then briefly over an open flame is the move that makes them puff up dramatically and develop those gorgeous char spots. It's a technique that feels almost magical the first time you try it. Because the ingredient list is so clean and straightforward, there's no need to scrutinize labels or worry about sweeteners sneaking in — every component is exactly what it says it is. A brush of vegan butter at the end keeps the stack soft and fragrant while you finish cooking the rest. Tear one open while it's still warm and you'll understand why this flatbread has been a staple across so many kitchens for generations.
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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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