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Dan holding up an oval plate full of vegan roti topped with fresh coriander and he's holding a cloth underneath the plate too

Easy 3 Ingredient Vegan Roti

  • Author: Jess Saunders
  • Prep Time: 10 minutes
  • Proving: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x
  • Diet: Vegan


This 3 ingredient vegan roti recipe is possibly the simplest baking recipe ever! With just 3 ingredients, 30 minutes proving and then around 2 minutes cook time for each roti, you may be surprised at just how easy they are to make.


  • 2 cups wholemeal flour plus a little extra for dusting/rolling
  • ¾ cup of water
  • 2-3 tablespoons melted vegan butter


  1. Put 2 cups of wholemeal flour in a mixing bowl, then gradually add the water. Mix the water with the flour as you go. You can either use a spatula, spoon or your hands to mix it.
  2. Once the flour and water are combined into a dough, gently fold and knead it for a few minutes. The dough should be smooth and elastic, but not wet. If the dough is wet or sticky then add a tiny bit more flour. If it’s dry or cracked, add a bit more water. Only add a little at a time. Remember, you can add but can’t take away!
  3. Knead the dough into a smooth ball. Leave it in the bowl and cover with a damp cloth. Prove for 30 minutes.
  4. Next, give the dough another quick knead, for around 30 seconds only. Chop into 12 equal pieces using a knife or dough cutter. Cover the dough pieces back up with the damp towel.
  5. Roll the dough pieces, one at a time, into balls in the palm of your hands. They don’t need to be perfect.
  6. Lightly dust a clean work surface with flour. Roll the dough balls into flat round discs using a rolling pin, just a few millimetres thick. Add more flour to the work surface or on top of the dough if they start to stick. Keep all of the balls covered apart from the one you’re working on – so that they don’t dry out.
  7. Heat a non-stick frying pan over a medium-high heat.
  8. Brush each side of the vegan roti with a little melted butter, and then lay in the pan. Cook the first side for around a minute. You’re looking for the dough to bubble up slightly and for brown spots to appear.
  9. Flip it over to do the next side. The second side is likely to cook a bit quicker than the first, so keep an eye on it. While each roti is cooking, you should have enough time to roll out the next one. Keep all of the uncooked dough covered until you’re ready to roll and cook it.
  10. Repeat this process with each dough ball until you have 12 delicious rotis! You can optionally brush with more melted vegan butter before serving. Keep the finished roti warm in the oven on a really low heat while you cook the rest.


You don’t have to use melted vegan butter. However, it adds a delicious salty finish to the bread. If you leave out the vegan butter they will be much plainer.

Make these roti gluten-free by using a gluten-free wholemeal flour blend.

These rotis freeze well. Reheat from frozen for 5-6 minutes in the oven, on gas mark 5 or 190°C.

Don’t worry if the first roti doesn’t come out perfectly. Like when making pancakes, the first one is often the worst one. Just keep on going, remembering that the pan needs to be really hot, and the second side doesn’t take as long to cook!

  • Category: Sides
  • Method: Dry Fry
  • Cuisine: Indian

Keywords: vegan roti

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