Mustard Free Vegan Roti (Chapati)
Soft, warm, and impossibly satisfying, this flatbread comes together with just a handful of pantry staples — whole wheat flour, salt, oil, and water. The dough gets kneaded until smooth and silky, then rested so it rolls out into those thin, pliable rounds that cook up with gorgeous golden spots and a gentle char. The real magic happens when each roti hits an open flame and puffs up into a pillowy balloon, which means steam is trapped inside and the bread stays tender and light. Because the ingredient list is so clean and straightforward, there's zero guesswork about hidden condiments or spice blends that might sneak in unwanted allergens. A light brush of vegan butter at the end is optional but absolutely worth it for that extra richness. These are best eaten fresh off the skillet, stacked under a towel to stay warm and pliable while you cook through the batch. Serve them alongside a hearty curry, use them to scoop up dips, or just tear into one plain — they're that good on their own.
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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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