Vegan Rotis

Plantiful Palate
Sep 15
6 min read

Updated: Sep 16

Vegan Recipes Lacto Vegetarian Recipes Plant based Recipes Vegan Indian Recipes Vegan Rotis

There’s nothing quite like a freshly puffed roti, soft, speckled with char, and buttery (without the butter) when you tear it. These Indian-style vegan rotis are one of the most traditional and beloved staples in Indian kitchens, and they’re the kind of bread that make vegan Indian recipes feel truly complete. Rotis are served daily across India, not only as a simple accompaniment to dals, curries and sabzis, but also as a versatile wrap for spiced vegetables, salads, or even breakfast fillings. Their humble appearance hides a heritage of technique, patience and skill that has been passed down through generations.

This vegan recipe celebrates those traditions while making them accessible to anyone at home. By using atta flour, carefully resting the dough, and incorporating the classic puffing technique over an open flame, these rotis achieve the softness and lightness that set them apart. They are a cornerstone of vegan recipes and lacto-vegetarian recipes alike, pairing beautifully with dishes like chana masala, aloo gobi, or a creamy dal tadka, or even alongside a vibrant vegan korma. What makes this version stand out is the focus on method: resting the dough for tenderness, rolling evenly for balance, and finishing with that balloon-like puff that signals a perfect roti. This is everyday bread, yet elevated, proving that simple vegan Indian recipes can also feel extraordinary.

Recipe:

Serves: 4 (makes 12 rotis, 15–18 cm)

Prep time: 20 mins active (plus 30 mins resting)
Cook time: 20–25 mins
Total time: 65–70 mins

Ingredients:

For the dough:

400g atta (chapati/whole-wheat roti flour) — see tips for substitutes
260–280ml warm water (about 40°C), added gradually
¾ tsp fine sea salt
1 tsp neutral oil (optional, softer rotis)

For rolling & finishing

40–60g extra atta for dusting
Vegan butter or neutral oil for brushing (optional)

Method:

Combine flour and salt in a large bowl. Make a well and add 240ml warm water. Mix with your fingers in circles until the water is absorbed and shaggy clumps form; it should look rough and slightly dry.
Add the remaining water 1 tbsp at a time until no dry flour remains and the dough just comes together (you may not need it all). If using, drizzle in 1 tsp oil. Cover the bowl and rest 10 minutes, this short autolyse hydrates the flour and reduces kneading time.
Knead on a clean surface for 8–10 minutes. Use the heel of your palm to push forward, fold back, rotate, and repeat. The dough will go from rough to smooth and elastic. Aim for soft playdough texture: when pressed, it should slowly spring back. If sticky, dust with 1 tsp flour; if tight, wet hands and knead 30 seconds.
Shape into a ball, lightly coat with a film of oil (optional), cover, and rest 20 minutes at room temperature. Resting relaxes the gluten so the rotis roll thin without shrinking.
Divide the dough into 12 equal pieces (about 33–35g each). Roll each into a smooth ball by tucking edges underneath. Keep covered with a damp tea towel to prevent drying.
Preheat a tawa, cast-iron skillet, or heavy non-stick pan over medium-high heat for at least 3 minutes. The surface should be hot enough that a pinch of flour turns light brown in 5–7 seconds.
Working with one ball at a time, flatten into a disc. Lightly dust both sides with flour and, using a rolling pin, preferably a belan (traditional Indian rolling pin), roll from the centre outward with light, even strokes, rotating the dough a quarter‑turn every few rolls to keep it round. Aim for a 15–18 cm circle, 1–2 mm thick, with edges slightly thinner than the centre so it puffs evenly. Dust off excess flour, too much flour scorches and dries the roti.
Lay the roti onto the hot pan. Cook 20–30 seconds until small bubbles form and the underside shows light beige spots; you’ll see the colour turn opaque.
Flip. Cook 30–45 seconds; larger bubbles should appear and scattered brown blisters form. Press gently around the edges with a folded tea towel or spatula to encourage even heat.
Flip again. Cook 10–20 seconds, pressing gently, the roti should balloon/puff as trapped steam expands. For a traditional finish, lift the roti with tongs and hold it directly over a medium gas flame for 2–4 seconds per side, rotating gently. The trapped moisture turns to steam and causes the roti to puff dramatically, almost like a balloon, while developing light charred spots. Remove promptly so it doesn’t scorch.
Transfer to a plate and, if you like, brush lightly with vegan butter or oil. Stack and keep warm wrapped in a clean tea towel or lidded roti box so the steam keeps them soft.
Repeat with remaining dough, adjusting heat so the pan stays hot but not smoking. If rotis scorch before puffing, lower heat slightly; if they dry out without colour, raise heat a touch.

Additional Tips:

Flour matters: traditional atta (stone-ground durum/whole wheat) gives the signature flavour and softness. If you can’t find it, blend 300g strong white bread flour + 100g fine wholemeal flour; increase water by 1–2 tbsp as needed.
Water window: climate and flour brands vary. Start with 240ml and add only until the dough is soft and supple. Slightly softer dough = softer rotis.
Autolyse and rest: the two rests (10 minutes + 20 minutes) are the biggest tenderness gains, don’t skip.
Rolling cue: if the disc springs back or tears, let it relax 3 minutes and try again.
Pan temperature: too hot gives dark spots fast and tough rotis; too cool dries them out. Aim for steady medium-high; first roti is the test.
Keep them soft: always stack in a towel straight off the pan; the gentle steam keeps rotis pliable for wrapping.
Batch & freeze: par-cook each roti for 10–15 seconds per side (no colour), cool, separate with baking paper and freeze up to 2 months. Finish from frozen on a hot pan 30–40 seconds per side.
Brush smart: for everyday, skip brushing; for a richer finish, use a little vegan butter, garlic oil, or a sprinkle of nigella/ajwain seeds.

Alternative Cooking Methods:

Direct-flame puff (restaurant style): after the second side, place the roti directly over a medium gas flame with tongs for 2–3 seconds per side until fully ballooned. Finish back on the pan if needed.
Oven stone: preheat a pizza stone at 250°C. Cook rotis 45–60 seconds per side; they should puff. Useful when making large batches.
Induction/non-gas hob: keep rotis on the pan for the full puff; press the edges with a cloth to drive steam to the centre.

Allergy information / alternatives:

Gluten-free: mix 200g sorghum flour, 150g fine rice flour, 50g potato starch, 1 tsp psyllium husk powder, ½ tsp salt; add ~300ml warm water to a soft dough. Roll between sheets and cook as above (no puff, but pliable and tasty).
Nut-free: recipe is naturally nut-free.
Soy-free: naturally soy-free.
Sesame-free: naturally sesame-free; avoid nigella/ajwain if sensitive.
Lacto-vegetarian: fully suitable; brush with dairy-free vegan butter if preferred.

Nutritional Information (per serving):

Calories: ~360 kcal
Protein: ~12g
Carbs: ~75g
Fat: ~2g (without brushing)
Sugar: ~1g
Salt: ~0.6g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

For more bold vegan recipes and quick vegan Indian recipes, explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based Indian dishes at home that are easy, accessible, and full of flavour.

Vegan Rotis FAQs

❓ Why didn’t my rotis puff?

Usually the dough was too stiff, the pan too cool, or the discs were uneven. Soften the dough with 1–2 tsp water and knead briefly; roll evenly to 1–2 mm; ensure the pan is preheated so bubbles appear within 20–30 seconds.

❓ My rotis are dry or tough, how do I fix that?

Increase the resting time, keep dough on the softer side, and stack rotis in a towel straight off the pan to trap steam. Avoid overcooking; total pan time is about 60–90 seconds.

❓ Can I make the dough ahead?

Yes. Mix and knead, then rest 20 minutes and refrigerate up to 24 hours in an airtight container. Return to room temp for 30 minutes before rolling.

❓ What flour works if I don’t have atta?

Use 75% strong white bread flour + 25% fine wholemeal flour. Add water gradually (it’ll need a little more) and expect a slightly different flavour but excellent softness.

❓ How do I freeze and reheat cooked rotis?

Cool completely, stack with baking paper, and freeze up to 1 month. Reheat from frozen on a hot pan 20–30 seconds per side or directly over a low gas flame.

❓ Can I add flavours?

Absolutely, knead in 1 tsp ajwain (carom) or nigella seeds, or brush hot rotis with garlic‑infused oil and a pinch of salt.

If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.

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