Pregnancy Friendly Vegan Roti (Chapati)
Warm, soft, and made from just a handful of pantry staples, this homemade flatbread is the kind of recipe that becomes a weekly ritual once you've made it once. Whole wheat flour brings a hearty, nutty flavor along with fiber and nutrients that are genuinely useful during pregnancy, and there's nothing hidden in here — no preservatives, no additives, just clean, simple ingredients you can feel good about. The dough comes together quickly with a short knead and a 20-minute rest, making it approachable even on days when energy is running low. Each round gets cooked in a dry skillet and then briefly kissed by an open flame, which is what creates that signature puff and those beautiful charred spots. A light brush of vegan butter at the end keeps everything tender and fragrant as the stack rests under a towel. These are endlessly versatile — tear them alongside a bowl of dal, wrap them around roasted vegetables, or just enjoy one warm and plain straight from the pan. Simple, satisfying, and completely free of anything you'd need to second-guess.
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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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