This healthier version of regular white wheat chapati. Vegan roti and puri is excellent with any indian curry. The hearty flavor of the flatbread complements the strong and spicy flavors often associated with curries. These will keep in the fridge, covered, for a few days.
- 2.5 cup rye flour
- 4 tbsp olive oil (Use 2 tbsp if you plan to dry fry, ie make roti instead of puris)
- 1 tsp salt
- 1 cup lukewarm water
- Put 2 cups of flour into a large mixing bowl.
- Mix salt and 2 tbsp of oil into water. Add enough water, little at a time, into flour mixture to make a firm (but not stiff) dough.
- Knead dough in bowl for about 5-10 minutes. Cover bowl with a damp cloth and let stand at room temperature for at least 1 hour.
- Divide dough into pieces about the size of walnuts. Roll each piece into a smooth ball with your hands.
- Sprinkle remaining 0.5 c. flour onto a flat surface. With a floured rolling pin, roll out each ball until it resembles a thin pancake.
- In a large skillet, heat coconut oil over medium-high heat.
- Carefully place each puri in oil, one at a time. Using a spatula, carefully splash oil onto puris while frying. This will make puris puff up and will cook the top side of each one.
- Fry puris about 2 minutes, or until golden brown on both sides.
- Remove puris from skillet and drain on paper towels. Continue cooking puris, one at a time. Wrap the cooked ones in a towel to keep them warm.
- To make rotis or chapatis, cook each circle of dough in a skillet without oil.
- When small brown spots appear on the bottom of the dough and the edges begin to curl up (about 1 minute), turn the chapati over with a spatula. Cook another 1 to 2 minutes. Serve hot.