Multigrain Phulka
Soft, light, and nutritious flatbreads made with a blend of whole grains. These puffed phulkas are a healthy everyday staple, perfect for scooping up your favorite curries and dals.
For 4 servings
Prepare the dough.
In a large bowl, mix the multigrain atta and salt. Add the oil and mix well. Gradually add lukewarm water and knead for 5-7 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
TIPA soft dough is crucial for soft phulkas. Adjust water as needed depending on the flour blend.Rest the dough.
Cover the dough with a damp cloth or a lid and let it rest for at least 20 minutes. This helps the gluten relax and makes rolling easier.
Portion and shape the dough.
After resting, knead the dough again for a minute. Divide it into 8 equal-sized small balls. Flatten each ball slightly between your palms.
Roll out the phulkas.
Take one dough ball, dust it lightly with dry flour, and roll it out into a thin circle of about 5-6 inches in diameter. Try to roll it evenly.
TIPRolling evenly ensures the phulka puffs up properly.Cook the phulka on a tawa.
- Heat a flat pan (tawa) over medium-high heat. It should be hot before you place the phulka.
- Place the rolled phulka on the hot tawa.
- Cook for about 15-20 seconds until you see small bubbles forming on the surface.
- Flip it over and cook the other side for about 30-40 seconds.
Puff the phulka on an open flame.
Using a pair of tongs, carefully lift the phulka off the tawa and place it directly on the high flame. It should puff up into a ball within a few seconds. Flip it once to cook evenly.
TIPIf you don't have a gas stove, you can puff the phulka on the tawa itself by gently pressing it with a folded kitchen towel.Brush with ghee and keep warm.
Remove the puffed phulka from the flame. If using, brush a little ghee on top. Repeat the process for all the dough balls. Stack the phulkas in a casserole or a container lined with a cloth to keep them soft.
Serve the phulkas hot.
Serve the soft multigrain phulkas immediately with your favorite dal, curry, or vegetable stir-fry.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dough is soft and well-rested for the best results.
- 2The tawa must be sufficiently hot before you start cooking the phulkas.
- 3Rolling the phulka evenly is key to making it puff up perfectly.
- 4Don't overcook the phulka on the tawa, or it will become hard and won't puff.
- 5Store leftover phulkas in a cloth-lined container to prevent them from drying out. Reheat on a tawa before serving.
Frequently asked questions
Yes, Multigrain Phulka is very healthy. It's made from a blend of whole grains, which are rich in dietary fiber, complex carbohydrates, vitamins, and minerals. It's a much more nutritious option compared to phulkas made from only refined flour.
