Pistachio Free Vegan Roti (Chapati)
Warm, soft, and slightly charred at the edges, this flatbread is the kind of thing that makes every meal feel more complete. Made with just whole wheat flour, salt, oil, and water, it's a beautifully simple recipe with no hidden ingredients to second-guess — which is a genuine relief when you're navigating nut-related concerns at the grocery store. The dough comes together quickly with a short knead and a 20-minute rest, giving it that tender, pliable texture that tears apart so satisfyingly at the table. Rolling each round thin enough to nearly see through is the secret to getting that dramatic puff when it hits the flame, and watching it balloon up is honestly one of the most satisfying moments in home cooking. A quick brush of vegan butter at the end keeps the stack soft and glossy while you finish the rest. Whether you're pairing it with a saucy curry, using it to scoop up roasted vegetables, or just eating it warm on its own, this roti delivers every single time.
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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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