Yeast Free Vegan Roti (Chapati)
Soft, pillowy, and kissed with just a hint of char, this flatbread is the kind of thing you'll want to make on repeat. It comes together with just whole wheat flour, salt, oil, and warm water — no leavening agents, no yeast, no fuss. That simplicity is exactly what makes it such a reliable choice when you're navigating a yeast-free lifestyle, since so many store-bought breads and wraps sneak in hidden leaveners or fermented ingredients. The dough gets a short rest before being rolled paper-thin and cooked in a hot skillet, then finished directly over a flame until it puffs up dramatically and develops those gorgeous dark spots. A light brush of vegan butter at the end keeps each round tender and fragrant as they stack up under a kitchen towel. Serve them alongside curries, use them to scoop up dips, or just tear into one warm off the stack — honestly, they rarely make it to the table intact.
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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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