Walnut 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, oil, and warm water — so there's nothing complicated standing between you and a fresh stack. The dough gets kneaded until smooth and springy, then rested so it rolls out beautifully thin, almost translucent when held to the light. Cooking each round first in a hot cast iron skillet and then briefly over an open flame is what creates that signature puff and those gorgeous dark spots. A light brush of vegan butter at the end keeps everything tender and fragrant as the rotis rest under a towel. Since the ingredient list is completely plant-based and straightforward, there's no need to scan labels or worry about hidden nut-based oils sneaking in. Serve these warm alongside a curry, use them to scoop up dal, or just tear into one straight off the stack — they're that good.
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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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