Multigrain Phulka
Soft, whole-grain flatbreads made with a nourishing blend of wheat, millet, and gram flours. These phulkas puff up beautifully on the flame, delivering a light, slightly nutty flavor. Perfect for everyday meals with dal, sabzi, or a simple pickle.
For 4 servings
- prep
Mix the multigrain flour blend.
1.In a large mixing bowl, combine 1.5 cups atta, 3 tbsp besan, and 2 tbsp ragi flour.2.Add a pinch of salt and 1 tsp oil. Mix well with your fingertips until the oil is evenly distributed. - knead · ~10 min
Knead into a soft, pliable dough.
1.Gradually add warm water, a little at a time, mixing as you go.2.Knead for 7-8 minutes until the dough is smooth, soft, and springs back when poked.3.Cover with a damp cloth and let it rest for 10 minutes.TIPA well-kneaded, rested dough is the secret to phulkas that puff up fully. - prep
Divide and shape the dough balls.
1.Gently knead the rested dough once more for a minute.2.Divide into 8 equal lemon-sized balls.3.Flatten each ball between your palms and dust lightly with dry atta. - prep
Roll the phulkas evenly.
1.Dip a dough ball in dry flour and roll it into a 5-6 inch thin, even circle.2.Try to keep the edges slightly thinner than the center.3.Lay the rolled phulka on a dry cloth or plate. Repeat with remaining balls.TIPDo not use sticky dough or excessive dry flour, it can burn on the tawa. - roast · ~1 min
Roast the first side on the tawa.
1.Heat a tawa over medium-high heat. It should be hot but not smoking.2.Place a rolled phulka on the hot tawa. Cook for 30-40 seconds until small bubbles appear and the bottom has light brown spots.3.Flip it over using tongs. - roast · ~1 min
Roast the second side until golden spots form.
1.Cook the second side for about 45-60 seconds until golden brown spots appear.2.At this stage, the phulka should start to puff up slightly in places. - roast
Puff the phulka directly on the flame.
1.Lift the tawa off the heat. Using tongs, place the phulka directly on the open flame, first spotted-side down.2.In 2-3 seconds, it will balloon up dramatically. Flip immediately using the tongs and puff the other side for 1-2 seconds.3.Remove at once to a roti container or a kitchen towel-lined casserole.TIPMove quickly; the phulka can burn if left on the flame for more than a few seconds. - serve
Apply oil and serve hot.
1.Optionally, brush the top of the hot phulka very lightly with oil or ghee.2.Serve immediately while soft and puffed. Repeat the roasting and puffing process for the remaining dough balls.TIPKeep the cooked phulkas in an insulated roti box or wrapped in a clean kitchen towel to stay soft.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the dough rest for at least 10 minutes after kneading to relax the gluten, making rolling easier and ensuring a soft phulka.
- 2Keep the tawa hot enough that a drop of water sizzles on contact, but not smoking — too hot will burn the outside before the inside cooks.
- 3Roll each phulka to an even 5-6 inch circle with slightly thinner edges so that steam expands the center evenly for a full puff.
- 4When placing the partially cooked phulka on the open flame, use tongs and keep it moving slightly to avoid scorching a single spot.
- 5Store cooked phulkas in a roti basket lined with a clean kitchen cloth; the trapped steam keeps them pliable for up to an hour.
- 6For a gluten-free variation, replace atta with a gluten-free flour blend and add a teaspoon of psyllium husk to improve dough elasticity.
Adapt it for your goals.
Gluten-free phulka
Replace all-purpose/whole wheat flour with a gluten-free flour mix (rice, sorghum, tapioca) and add 1 tsp psyllium husk to bind the dough. Ideal for those with celiac or gluten sensitivity.
High protein phulkaHigh-protein phulka
Increase besan to 5 tbsp and reduce atta by 2 tbsp. The extra chickpea flour boosts protein and gives a slightly denser, satiety-rich flatbread perfect for active lifestyles.
Flavored phulkaFlavored phulka
Add 1/2 tsp crushed cumin seeds (jeera), 1 tbsp finely chopped coriander, and a pinch of red chili powder to the dough before kneading. Great for pairing with plain yogurt or pickle.
Why this is on our healthy list.
Rich in Millet Fiber
Ragi (finger millet) flour is high in dietary fiber and calcium, supporting digestive health and bone strength — a valuable addition to everyday meals.
Plant Protein Boost
Besan (chickpea flour) adds a significant amount of plant-based protein, making these phulkas more satiating and nutritious than plain wheat rotis.
Low-Fat Preparation
With only a pinch of salt and minimal oil (optional ghee at the end), these phulkas are a low-fat, heart-friendly alternative to fried breads.
Whole-Grain Goodness
The combination of whole wheat atta and millet flours provides complex carbohydrates that release energy steadily, keeping blood sugar levels stable after meals.
Frequently asked questions
The most common reasons are under-kneaded dough (knead for a full 7-8 minutes) or a tawa that is too cool — the surface needs to be hot enough to create steam rapidly. Also ensure the rolled disc is not too thick (keep to 5-6 inch diameter).
