Dairy-Free Butter Roti
Elevate your flatbread game with this Dairy-Free Butter Roti recipe—a wholesome, vegan twist on the traditional Indian favorite. Crafted with nutrient-rich whole wheat flour, a dash of olive oil, and the natural creaminess of coconut oil, this recipe delivers soft, pliable rotis that pair perfectly with any dairy-free curry or stew. The simple kneading technique ensures a smooth, elastic dough, while the skillet cooking method results in beautifully browned, pillowy flatbreads. Best of all, it’s quick to prepare, taking just 35 minutes from start to finish. Whether you’re embracing a plant-based lifestyle or avoiding dairy, this recipe offers authentic flavor and texture in every bite. Perfect for family meals or special occasions, these dairy-free roti slices are a crowd-pleasing addition to any table.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Warm water
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 2 tablespoons Coconut oil
Instructions
In a large mixing bowl, combine the whole wheat flour and salt.
Add the olive oil to the flour and mix well using your fingers until the mixture resembles breadcrumbs.
Gradually add warm water to the flour mixture, a little at a time, while mixing to form a soft dough. You may not need all the water or you may require a bit more, depending on your flour.
Transfer the dough onto a clean surface and knead it for about 5 to 7 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest for about 30 minutes.
Divide the dough into 8 equal portions and shape each portion into a ball.
Flatten each ball slightly and roll it out on a lightly floured surface using a rolling pin until it is approximately 6 inches in diameter.
Heat a non-stick skillet or tawa over medium-high heat.
Once hot, place a rolled-out roti on the skillet and cook until you see bubbles form, about 1 minute.
Flip the roti and apply a small spoonful of coconut oil using the back of the spoon.
Continue to cook for an additional minute before flipping again. Dab a bit of coconut oil on this side as well.
Press lightly with a spatula and cook until both sides have light brown spots and the roti is cooked through.
Remove from the skillet and keep warm in a towel or roti basket. Repeat with the remaining dough balls.
Serve warm with your favorite dairy-free curry or stew.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 0.2 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 211 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
