Mushroom Free Vegan Roti (Chapati)
Warm, soft, and slightly charred at the edges, this flatbread is the kind of thing you'll want to make on repeat once you nail the technique. It comes together with just whole wheat flour, salt, oil, and water — a short, clean ingredient list that makes it naturally free of fungi-derived additives or anything that might sneak into more processed breads. The kneading and resting steps are what give the dough its silky, pliable texture, so don't rush them. Rolling each round thin enough to almost see through is the secret to that satisfying puff when it hits the heat. Whether you're cooking over a gas flame or pressing it down in a cast iron skillet, watching it balloon up is genuinely one of the most satisfying moments in home cooking. A light brush of vegan butter at the end keeps each piece tender and glossy as you stack them under a towel. Serve them fresh alongside curries, dals, or anything saucy — they're made for scooping.
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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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