Xanthan Gum 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 nothing more than whole wheat flour, salt, oil, and warm water — a short, honest ingredient list that naturally sidesteps the thickeners and stabilizers that sneak into so many packaged or restaurant versions. The dough is kneaded until smooth and springy, then rested so it rolls out thin and pliable without fighting back. 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 beautiful dark spots — no special equipment required beyond what's likely already in your kitchen. A light brush of vegan butter at the end keeps everything tender and fragrant as the stack rests under a towel. These are best served immediately alongside curries, dals, or anything saucy enough to deserve a good scoop.
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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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