Low Iodine 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. The ingredient list is beautifully minimal — whole wheat flour, salt, a splash of oil, and warm water — which is exactly what makes it such a reliable fit for anyone navigating iodine restrictions. No dairy, no eggs, no iodized salt hiding in a packaged mix; just clean, simple pantry staples you can control entirely. The technique is straightforward but genuinely satisfying: knead the dough until it's smooth and springy, let it rest, then roll each round paper-thin before cooking it in a hot skillet and finishing it directly over the flame for that signature puff and char. That open-flame step is the magic moment — watching the roti balloon up is deeply rewarding and signals you've nailed it. A light brush of vegan butter at the end adds richness without introducing any restricted ingredients. Serve them straight off the stack while they're still warm and pliable, and they'll disappear fast.
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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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