Sesame 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. It comes together with a handful of pantry staples — whole wheat flour, salt, a splash of oil, and warm water — so there's no hunting down specialty ingredients or scanning labels for hidden additives. The dough is kneaded until smooth and springy, then rested so it rolls out beautifully thin, almost translucent when held to the light. Cooking each round first on a hot cast iron skillet and then directly over an open flame is what creates that dramatic puff and those gorgeous dark spots that make homemade roti so satisfying. A light brush of vegan butter at the end keeps everything tender and warm while you work through the batch. Store-bought flatbreads can be a minefield for anyone avoiding sesame, whether from tahini-based coatings, sesame oil, or shared production lines — this recipe sidesteps all of that entirely. Stack them under a kitchen towel and serve straight away; they're perfect alongside curries, dals, or honestly just torn and eaten on their own.
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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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