Lupin 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. The ingredient list is beautifully short — whole wheat flour, salt, oil, and warm water — which means there's nothing hidden to worry about, and every element is easy to verify at a glance. Lupin flour has quietly crept into a surprising number of commercial flatbreads and baked goods as a protein booster, so making your own from scratch is genuinely the safest and most satisfying route. Kneading the dough until it's smooth and slightly tacky is the real secret here; that extra few minutes of work is what gives each roti its tender, flexible texture. The finishing touch — holding each round directly over a gas flame until it puffs and blisters — is a little theatrical and completely worth it. A light brush of vegan butter at the end keeps the stack warm and glossy while you work through the rest of the batch. Serve them straight from the towel alongside curries, dals, or anything saucy and you'll wonder why you ever bought the packaged kind.
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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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