Shellfish Free Vegan Roti (Chapati)
Warm, soft, and impossibly satisfying, this whole wheat flatbread is the kind of recipe that makes you wonder why you ever bought the packaged version. The dough comes together with just flour, salt, oil, and warm water — nothing hidden, nothing complicated, and absolutely nothing from the sea. A short rest and a few minutes of kneading are all it takes to build that smooth, pliable texture that puffs beautifully on the flame. The direct-flame finish is the real magic here: each roti balloons up with steam, creating those signature charred spots and a tender, chewy interior that store-bought flatbreads simply can't replicate. A light brush of vegan butter at the end keeps them soft and glossy as they rest under a towel, ready to scoop up a curry or wrap around whatever you're serving. This is the kind of foundational recipe you'll come back to again and again, whether you're cooking for one or feeding a crowd.
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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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