Vegan Roti Breads Recipe

Mix dry ingredients

In a large mixing bowl combine 3 cups whole wheat flour, 1 tsp fine sea salt, 1 tbsp ground flaxseed (if using) and 1/2 tsp sugar (if using). Whisk briefly so ingredients are evenly distributed.

Add liquids

Make a well in the center of the dry mix. Pour in 1 cup warm water and 2 tbsp oil. Using a fork or your fingers, gradually incorporate flour from the sides into the liquid until a shaggy dough forms. If the dough seems very stiff or dry, add up to an additional 1/4 cup warm water a tablespoon at a time until it comes together into a soft, slightly tacky dough.

Knead

Turn the dough onto a lightly floured surface. Knead for 6–8 minutes until smooth, elastic and slightly springy. If dough is sticking, dust the surface and your hands with a little of the extra flour; avoid adding too much flour or the rotis will be tough.

Rest

Form the dough into a ball, coat lightly with 1/2 tsp oil, place in a bowl and cover with a damp towel or plastic wrap. Let rest at room temperature for 20–30 minutes to relax the gluten and make rolling easier.

Divide and shape

After resting, punch down dough gently and divide into 10 equal pieces (about 45–50 g each for medium rotis). Roll each piece into a smooth ball, then flatten slightly with your palm.

Preheat pan

Heat a heavy-bottomed skillet or cast-iron griddle over medium-high heat until very hot but not smoking (about 3–5 minutes). If using a gas burner directly for chappati puffing, ensure safe setup.

Roll out rotis

Lightly dust work surface and one dough ball with extra flour. Using a rolling pin, roll each ball into a thin circle about 6–7 inches (15–18 cm) in diameter. Rotate and dust as needed to maintain a roughly even thinness. Try to keep them as round and thin as possible for best puffing.

Cook first side

Place a rolled roti onto the hot dry pan. Cook for about 30–45 seconds until small bubbles form and the underside shows pale brown spots. Do not flip too early; wait for bubbles and spotting.

Cook second side and puff

Flip the roti with tongs or spatula and cook the second side for about 20–30 seconds. Press lightly with a clean kitchen towel or spatula to encourage even contact. Flip again; at this stage the roti should begin to puff into a pocket. If desired, brush one side lightly with a little oil or vegan butter right after removing from the pan for extra flavor and softness.

Finish and keep warm

Stack cooked rotis in a clean kitchen towel-lined container or casserole dish and wrap to keep warm and soft while you finish the rest. Lightly brush any that will be served soon with the remaining oil or vegan butter.

Optional direct flame puffing

For maximum puff, after the roti has a few brown spots, using tongs move it directly over a low gas flame for 2–6 seconds, rotating until it inflates fully. Be careful not to burn; this step is optional and requires attention.

Serve rotis hot or warm alongside curries, dals, grilled vegetables or use to wrap fillings. Keeps wrapped in a towel for up to 4 hours; refrigerate cooled rotis in an airtight container up to 3 days and reheat in a skillet, covered with a damp towel, or warm oven.