2 Ingredient Roti (Chapati) Easy Indian Flatbread

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour adds more nutrients, while all-purpose flour is more accessible.

ghee or vegan butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine is budget-friendly.

Add 2 cups whole wheat flour to a large mixing bowl.

Mix in 1/4 teaspoon salt (optional).

Slowly mix in about 3/4 cup warm water with the flour, adding more as needed to bring the dough together.

Knead the dough in the bowl for 4 to 5 minutes until smooth and pliable.

Rub a bit of neutral oil in a clean bowl and allow the dough to rest covered with a damp cloth for 30 minutes.

After 30 minutes, gently knead the dough a couple of times and slice it into at least 8 portions.

Roll each portion into a smooth ball using your palm on a flat surface, keeping the others covered.

Heat a non-stick skillet or cast iron skillet over medium to medium-high heat.

Roll out the first ball of dough on a lightly floured surface into a thin circle, roughly 6 to 7 inches in diameter.

Place the rolled Roti on the hot pan and cook for about 30 seconds until it starts to dry out and bubble.

Flip the Roti and continue cooking for 1 to 2 minutes, checking for brown spots.

If the Roti isn't puffing up, press on the sides with a spatula or cloth to encourage steam.

Flip the Roti back and forth as needed until cooked through, then remove from heat.

Spread some vegan butter over the Roti (optional) and keep it covered to prevent hardening while repeating the process with the other balls of dough.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens