Pecan Free Vegan Roti (Chapati)
Soft, warm, and impossibly satisfying, this whole wheat flatbread comes together with just a handful of pantry staples and a hot skillet. The dough is built from whole wheat flour, a touch of neutral oil, and warm water — nothing hidden, nothing complicated, and absolutely no tree nuts anywhere in the picture. Kneading the dough until it's smooth and letting it rest for twenty minutes is the real secret to that tender, pliable texture that tears beautifully and wraps around anything you put on the table. The finishing move — holding each round directly over an open flame until it puffs and blisters — is genuinely thrilling to watch and gives you those gorgeous char spots you'd expect from a restaurant kitchen. A light brush of vegan butter at the end keeps the stack soft and fragrant while you work through the rest of the batch. Whether you're scooping up a saucy curry or just eating them warm off the plate, these come together fast and disappear even faster.
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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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