Macadamia Free Vegan Roti (Chapati)
Soft, pillowy, and kissed with just the right amount of char, this flatbread is the kind of thing that disappears from the table before anything else does. Made with whole wheat flour, a touch of neutral oil, and warm water, the ingredient list is refreshingly short and completely free of tree nuts — no label-scanning required. The dough comes together quickly with a simple knead, then rests just long enough to become silky and cooperative before you roll it out paper-thin. Cooking each round first in a hot cast iron skillet and then directly over an open flame is what creates that dramatic puff and those gorgeous dark spots that make homemade roti so satisfying. An electric stove works too — a firm press with a kitchen towel does the trick. A light brush of vegan butter at the end keeps each piece warm, soft, and just a little indulgent as they stack up under the towel. Serve them straight away with curries, dals, or anything saucy, and watch them vanish.
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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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