Learn how to make traditional roti (Indian/Asian flatbread) – made on the tawa with just two ingredients – topped with vegan butter. This can be served with countless dishes and is a must-have with most Indian dishes!
Classic Roti (vegan version)
Roti (also known as Indian or South Asian flatbread or Indian bread) is a very popular dish and one of the most common foods in the Indian cuisine.
You may have seen “roti” on the menu at an Indian restaurant... Perhaps under “breads” or “sides” or even at an Indian store! As an Asian individual, I can say at home I have enjoyed A LOT of delicious roti throughout my life!
If you haven't made roti yet - you are in for a treat! You can make this golden brown Indian bread without using bread flour or yeast! This recipe also does not have any added salt. I prefer less salt - as the salted vegan butter brings a hint of saltiness to the roti.
I learnt how to make this classic Indian flatbread from my mum and I am excited to share everything I have learnt!
This vegan roti recipe is so easy to follow and quick to make! This post has tips and tricks that I have learnt over the years (living in an Indian household).
Whether this is the first time you are making this roti dough or you are a pro - this vegan roti (flat bread) recipe will help give you the best tips to make delicious homemade roti!
Jump to:
What is roti?
- Roti is a type of South Asian unleavened flatbread, which is a staple food and served with main dishes as an accompaniment.
- This delicious soft and slightly chewy bread has a mild wheat flavour, perfect with salted butter.
- Roti (also known as phulka) is from the Indian subcontinent and is made using whole wheat flour and water. The dough is kneaded and rolled into round discs which are cooked on a tawa/hot skillet until puffed up and slightly golden.
- Roti is a versatile bread and can be served with many vegetarian and vegan Indian recipes including lentils and curries for a delicious meal. It can also be used as a wrap with paneer, vegetables, salad and chutney.
- Other Indian flatbreads include tandoori naan, garlic naan and paratha. Breads including roti canai/roti prata are also Asian flatbreads but vary as they use all-purpose flour and sugar and are flaky and layered.
Notes on Recipe Ingredients
To make roti all you need is:
- Whole wheat flour (or wholemeal flour): also known as Chakki Atta (Indian whole wheat flour or atta flour). This is a powdery pale brown flour which is made from the whole grain of wheat. I recommend using 100% regular whole wheat flour from a good brand. (I use and highly recommend Pillsbury Chakki Atta - this is the best flour to make a good roti). You can find this in Indian grocery stores or in the international aisle in large supermarkets.
- Water: this is used to make the dough, once mixed with the whole wheat/wholemeal flour.
- Vegan butter (or oil): use salted vegan butter for the best flavor. Rub butter onto the surface of the hot roti. You can also substitute with oil (including olive oil) if preferred. (Tip: you may wish to sprinkle a pinch salt onto each roti if using oil).
Equipment
All you need is a rolling pin (preferably with handles) and tawa or griddle/flat skillet (which is non-stick) to cook the roti.
Note about tawa/tava pan: I recommend using a non-stick tava pan (also known as a tawa) with a handle. This is a large round, flat pan which is slightly curved which is used to make a variety of flatbreads. If you do not have a tava, you can use a large flat frying pan (with a handle) instead. It is important to preheat your tawa - a warm/hot pan helps to easily heat the roti.
How to make vegan roti
- Make the dough. In a large mixing bowl, add the whole wheat flour and slowly add warm water and mix to combine. Gently knead to make a large chunk of slightly sticky/shaggy dough. Let the dough rest for 15 minutes at room temperature to make it easier to roll and become a smooth dough.
- Knead the dough to ensure soft dough consistency. Divide into equal pieces and roll each piece of dough into a smooth ball (this helps to roll into a perfect circle).
- Roll out into a round shape (flatbread shape). Prepare your worktop area/work surface (by sprinkling some of the flour onto your worktop surface and placing some flour in a plate). Take a dough ball, flatten slightly and sprinkle some flour onto the ball. Using a rolling pin, roll into a flat, round and thin tortilla/flatbread shape.
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- Cook on hot tawa/pan. To cook the roti, place the rolled-out roti on a preheated tava/frying pan and cook for 30-40 seconds on medium-high heat.
- Flip roti. Using the spatula, flip the roti to cook the other side. Use a spatula to gently press the sides of the roti to cook the edges and rotate the roti in a circular motion, this also helps the roti cook evenly. The roti will have brown spots as it cooks. You’ll notice as you press down on the edges of the roti it will start to puff up with air (this helps to cook the roti).
- Add butter (or oil). Once cooked transfer to a plate lined with kitchen towel and spread with butter or oil. Repeat for the remaining dough until you have a lovely stack of soft roti. Wrap the stacked rotis in a clean cloth or foil to keep them warm, this will also help them stay soft. Alternatively, you can store them in a roti box (or airtight container) to keep them warm and soft.
Tips for making the BEST vegan roti
- Add vegan salted butter or brush with oil when roti is hot: The heat from the roti helps the butter melt into the roti/oil soften the roti as well as adding flavour and moisture to the roti. Using vegan butter or oil will make your roti vegan (classic roti uses regular salted butter).
- Use a high-quality flour: use a good quality whole wheat flour for the best results, I recommend Pilsbury atta.
- Knead well and allow dough to rest: knead the dough well to help make the dough more elastic and will give you a softer roti. When kneading ensure you bring each side of the dough into the middle to help evenly knead the dough. You can knead the dough with your hands or use a stand mixer if preferred. Allow 15 minutes for the dough to rest will help make it easier to roll out into disc shapes.
- Preheat tawa/pan: preheat over medium heat to help cook the roti evenly at the right temperature
- Cook roti fully: once the roti has heated on the pan, flip it again and you’ll notice it may start to puff up, press down on sides of the roti using a spatula to help the roti puff up evenly and fully which helps give you the perfect roti. If you see the roti puff up fully it means it’s completely cooked and can be removed from the tawa. Optional: for a tandoori roti flavour, using tongs carefully place roti over an open flame and cook for a few seconds.
- Use warm water: to help give you a softer dough, you can use hot water however I prefer warm water as it is easier to knead the dough.
How to serve
Serve roti immediately for maximum freshness and enjoyment!
Roti can be served with many dishes including homemade daal, delicious sweetcorn curry and stir-fried okra (bhindi ki sabzi). Perfect with a cup of masala chai (Indian spicy chai/tea).
You can also use roti as a wrap, add paneer tikka with mint chutney or guacamole and blender salsa with salad for a paneer tikka wrap!
Storage Tips
- Roti can be stored in the fridge for up to 3 days and up to 3 months in the freezer.
- To pack and store in the fridge, transfer cooled stack of roti onto a paper towel/kitchen towel and wrap with foil and seal to keep airtight. I recommend layering with parchment/baking paper to prevent them from sticking together.
- To pack and store in the freezer, line each roti with parchment/baking paper and wrap with foil and seal to keep airtight.
To reheat, gently wet the roti under a running tap and allow to slowly heat on a preheated tava on low heat, using your spatula to keep flipping the paratha to evenly cook both sides. You can also reheat in the microwave until soft and warm.
Related
Looking for other Indian recipes? Try these:
Drinks
Serve with delicious fresh drinks:
Vegan Roti (Easy Soft Indian Flatbread Recipe)
Ingredients
- 500 g Whole wheat / wholemeal flour (Chakki Atta)
- 390 ml Water
- Vegan butter (salted) or oil to serve
Instructions
- In a large mixing bowl, add the whole wheat flour and slowly add warm water and mix to combine. Gently knead to make a large chunk of slightly sticky/shaggy dough.
- Let the dough rest for 15 minutes at room temperature to make it easier to roll and become a smooth dough.
- Knead the dough to ensure soft dough consistency. Divide into equal pieces and roll each piece of dough into a smooth ball (this helps to roll into a perfect circle).
- Roll out into a round shape (flatbread shape). Prepare your worktop area/work surface (by sprinkling some of the flour onto your worktop surface and placing some flour in a plate). Take a dough ball, flatten slightly and sprinkle some flour onto the ball. Using a rolling pin, roll into a flat, round and thin tortilla/flatbread shape.
- Cook rolled out roti on preheated tawa/frying pan for 30-40 seconds on medium-high heat.
- Flip roti, use a spatula to gently press the sides of the roti to cook the edges and rotate the roti in a circular motion to help cook evenly.
- Once cooked transfer to a plate lined with kitchen towel and spread with butter or oil. Repeat for the remaining dough until you have a lovely stack of soft roti. Wrap the stacked rotis in a clean cloth or foil to keep them warm, this will also help them stay soft. Alternatively, you can store them in a roti box (or airtight container) to keep them warm and soft.
Notes
- Add vegan salted butter or brush with oil when roti is hot: The heat from the roti helps the butter melt into the roti/oil soften the roti as well as adding flavour and moisture to the roti. Using vegan butter or oil will make your roti vegan (classic roti uses regular salted butter).
- Knead well and allow dough to rest: knead the dough well to help make the dough more elastic and will give you a softer roti. When kneading ensure you bring each side of the dough into the middle to help evenly knead the dough. You can knead the dough with your hands or use a stand mixer if preferred. Allow 15 minutes for the dough to rest will help make it easier to roll out into disc shapes.
- Cook roti fully: once the roti has heated on the pan, flip it again and you’ll notice it may start to puff up, press down on sides of the roti using a spatula to help the roti puff up evenly and fully which helps give you the perfect roti. If you see the roti puff up fully it means it’s completely cooked and can be removed from the tawa. Optional: for a tandoori roti flavour, using tongs carefully place roti over an open flame and cook for a few seconds.
- Use warm water: to help give you a softer dough, you can use hot water however I prefer warm water as it is easier to knead the dough.
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