Pescatarian Vegan Roti (Chapati)
Warm, soft, and slightly charred from the flame, this flatbread is the kind of thing that makes every meal feel more complete. It comes together with just whole wheat flour, salt, oil, and water ā a short, honest ingredient list that happens to be entirely plant-based and free of any seafood or meat concerns. The technique is where the magic lives: a quick cook in a hot cast iron skillet followed by a few seconds directly over an open flame coaxes the dough into a beautifully puffed, blistered round with just the right amount of chew. Kneading the dough until it's smooth and letting it rest for twenty minutes are the two steps that make the difference between a roti that tears and one that rolls out thin as paper. A light brush of vegan butter at the end is optional but deeply worth it. Stack them under a kitchen towel while you finish the batch and they'll stay warm and pliable long enough to scoop, wrap, or tear alongside whatever you're serving.
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Learn more āIngredients
4 servings
- 2 cups whole wheat flour, plus more for dusting
- Ā½ tsp salt
- 1 tbsp neutral oil
- Ā¾ 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 5ā7 minutes until smooth, soft, and slightly tacky ā 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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