Pork Free Vegan Roti (Chapati)
Soft, pillowy, and kissed with just the right amount of char, 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 warm water ā nothing hidden, nothing complicated, and completely free of any animal-derived ingredients. The real magic happens when the roti hits an open flame and puffs up dramatically, creating those gorgeous blistered spots and a tender, chewy interior that store-bought versions simply can't replicate. Kneading the dough until it's smooth and letting it rest for twenty minutes are the two steps that make all the difference, giving the gluten time to relax so each round rolls out thin and cooks evenly. A light brush of vegan butter at the end is optional but absolutely worth it for that extra richness. Stack them under a kitchen towel while you finish the batch and they'll stay warm and pliable, ready to scoop up curry, wrap around roasted vegetables, or just tear apart and eat on their own.
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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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