Cooking Vegetarian: 2,600+ Recipes

Aloo paratha - potato-stuffed Indian flatbread - is the Sunday breakfast of North Indian homes: warm spiced mashed potatoes sealed inside soft atta dough and griddled until blistered. A knob of butter on top is not optional in spirit. There are few things more...

Shatteringly crisp and flaky paratha is all technique - a soft dough brushed with ghee, folded and rolled into layers, then shallow-fried until each layer crackles. Do the folding properly once, and you will never settle for ordinary flatbread again. There's nothing...

Pillowy-soft besan thepla is Gujarati travel food at its best - chickpea flour and whole wheat kneaded with yogurt, spices, and fresh herbs into flatbreads that stay soft for days. Step into the heart of Gujarati cuisine with one of its most cherished creations: Besan...

Soft and chewy overnight fermented roti earns its texture the slow way - yogurt in the dough, left to ferment all night, then griddled into flatbreads with a mild sourdough tang. Tired of dry, stiff flatbread? Get ready to fall in love with the softest, chewiest roti...

Makki ki roti, village-style, uses masa harina instead of the usual cornmeal - a shortcut that gives this flatbread a toasty corn flavor and a dough that is genuinely easy to work. Transport your kitchen to the heart of a rustic Indian village with this incredible...

Soft and sweet makki di roti made with fresh corn is a short-season treat - the pulp and juice of a whole ear kneaded right into yellow cornmeal dough, with a pinch of sugar and cayenne playing off the sweetness. Transport yourself to the vibrant fields of Punjab with...

Papaya phulkas sneak ripe fruit into dinner - fresh papaya puree kneaded directly into the atta, no water bath, no fuss. The breads come out golden, faintly sweet, and soft enough to fold. Tired of the same old roti? Let's add a splash of sunshine to your plate!...

Wholesome phulka from freshly ground wheat berries is as close to field-to-table as flatbread gets - you mill soft wheat berries in a food processor, sieve the flour, and puff the rotis the same day. There's nothing quite like the magic of a phulka puffing up into a...

Soft and puffy phulka - the paper-thin everyday flatbread - is rolled thinner than chapati, cooked briefly on a griddle, then finished over the flame until it balloons into a hollow dome. There's nothing quite like the magic of a phulka puffing up into a perfect,...

Pillowy-soft chenna chapati hides fresh homemade cheese inside the dough - whole milk curdled with lemon juice, then kneaded straight into the atta. The result stays tender for hours and toasts up beautifully on the griddle. If you've ever struggled with chapatis that...

Soft yogurt chapatis stay tender longer than any water-only flatbread - the yogurt in the dough keeps them pliable for hours after cooking. If your chapatis always turn stiff by dinnertime, this is the version to make. There's nothing quite like the aroma of fresh,...

Soft and puffy chapati - the daily Indian flatbread - is nothing but atta, water, a little salt, and ghee, yet it still feels like a small miracle every time it balloons on the griddle. There's nothing quite like the warm, comforting aroma of a fresh chapati puffing...