Vegan Masala Recipe
Soft Whole Wheat Chapati
A Indian vegan flatbread recipe with the warmth and rhythm of everyday Indian cooking: practical, satisfying and best eaten fresh. This version keeps the spirit of family-table cooking while staying straightforward to make at home.
From the kitchen
What to expect
A dish like this benefits from care in the early stages. Give the base enough time, season steadily, and the final result will taste fuller, rounder and much more convincing at the table.
Serving idea
Best served simply
Serve warm with curry, dal or a simple vegetable side while still fresh.
Cook the recipe
Method
- 1
In a large bowl, mix the whole wheat flour, 1 teaspoon kosher salt, and 2 tablespoons of oil until well combined.
- 2
Gradually add water, kneading until the dough is soft and smooth. Incorporate the remaining tablespoon of oil and knead again. Cover and let it rest for 20–30 minutes.
- 3
Take a lemon-sized ball of dough, dust it with dry flour, and roll it into a 4-inch circle.
- 4
Drizzle a few drops of oil on the circle, dust with flour, fold in half, and repeat the oil and flour step before folding into a triangle.
- 5
You can either roll the triangle directly into a chapati or bring the ends together to form a circle for a more rounded shape.
- 6
Roll the dough into a thin, round chapati (approximately 8–9 inches wide), dusting lightly with flour as necessary.
- 7
Heat a cast-iron tawa or skillet over medium-high until hot. Cook the rolled chapati for 30–40 seconds until bubbles form.
- 8
Flip and cook the other side, pressing gently with a kitchen towel or spatula to encourage puffing without applying too much pressure.
- 9
Flip again, adding a light layer of oil on both sides. Once golden spots develop, remove the chapati from the tawa.
- 10
While hot, clap the chapati gently between your hands to separate the layers, or use a kitchen towel for safety.
- 11
Fold in half, then in half again, and store in a casserole to keep warm, or serve immediately for optimal taste and texture.
Gather everything first
Ingredients
- •3 tablespoons oil (divided)
- •1 teaspoon kosher salt
- •1 cup water (adjust as needed)
- •2 cups whole wheat flour (atta, sifted)
- •½ cup whole wheat flour (for dusting)
A few useful notes
Notes
- •The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
- •Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
- •Leftovers often taste even better the next day once the spices have had more time to settle.
- •Store leftovers in an airtight container in the fridge for up to 3 days.
Learn the technique
Beginner-Friendly Vegan Indian Recipes
Simple vegan Indian dishes perfect for beginners starting their cooking journey.
Essential Vegan Indian Pantry Staples
The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.
How to Build a Curry Base
Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.