Rice Free Vegan Roti (Chapati)
Warm, soft, and slightly charred from the flame, this flatbread is the kind of thing that makes you wonder why you ever reached for a store-bought wrap. Made with just whole wheat flour, salt, oil, and water, it's naturally free of rice and rice-derived ingredients — no hidden starches, no fillers, just honest, simple dough. The technique is surprisingly satisfying: you knead until the dough turns silky, let it rest, then roll each round paper-thin before it hits a screaming-hot skillet. The real magic happens when the roti goes directly over an open flame and puffs up like a little pillow, blistering with dark spots that add a subtle smokiness to every bite. A brush of vegan butter at the end keeps each one tender and glossy as they stack under a kitchen towel. These are endlessly versatile — tear them alongside a curry, wrap them around roasted vegetables, or just eat one plain straight off the pan because you absolutely cannot wait.
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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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