Legume Free Vegan Roti (Chapati)
Soft, warm, and slightly charred from the flame, 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 water — a short, clean ingredient list that naturally sidesteps legumes without any substitutions or workarounds needed. The dough gets a proper knead and a 20-minute rest, which gives it that smooth, pliable texture that rolls out beautifully thin. Cooking each round first on a hot cast iron skillet and then directly over an open flame is what creates those gorgeous puffed bubbles and smoky char spots that make homemade roti so satisfying. A light brush of vegan butter at the end keeps them soft and glossy as they rest under a towel. These are best eaten immediately, stacked and steaming, alongside curries, roasted vegetables, or anything saucy enough to scoop.
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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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