Phulka Roti
Soft, thin Indian flatbreads made with whole wheat flour that puff up beautifully on an open flame. Phulkas are a daily staple, perfect for scooping up curries and dals.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine 2 cups of atta and 0.5 tsp of salt. Mix them together.
- c.If using, add 1 tsp of ghee and rub it into the flour with your fingertips until it resembles coarse crumbs.
- d.Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough. The amount of water may vary slightly depending on the flour.
- e.Knead the dough on a clean surface for 8-10 minutes until it is soft, smooth, and pliable, but not sticky. It should spring back when you press it gently.
- f.Cover the dough with a damp cloth or a lid and let it rest for at least 20 minutes. This step is crucial for soft phulkas.
- 2
Step 2
- a.Divide and Roll the Rotis
- b.After resting, knead the dough again for 1 minute to make it smooth.
- c.Divide the dough into 8 equal-sized portions and roll each portion into a smooth, crack-free ball between your palms.
- d.Take one dough ball, flatten it slightly, and dip it into the dry atta for dusting, shaking off any excess.
- e.Using a rolling pin, roll it out from the center outwards into a thin, even circle about 6-7 inches in diameter. Dust with more flour as needed to prevent sticking.
- 3
Step 3
- a.Cook the Roti on a Tawa
- b.Heat a tawa (flat iron griddle) over medium-high heat. It should be hot but not smoking.
- c.Carefully place the rolled roti onto the hot tawa. Cook for about 20-30 seconds, or until you see small bubbles forming on the surface.
- d.Using tongs, flip the roti. Cook the other side for about 45-60 seconds, until light golden-brown spots appear.
- 4
Step 4
- a.Puff the Roti on an Open Flame
- b.Using tongs, carefully lift the roti off the tawa and place it directly on the open flame (medium-high heat). A wire rack (roti jali) can be placed over the burner for stability.
- c.Within seconds, the roti should puff up completely like a balloon.
- d.Immediately flip it with the tongs to expose the other side to the flame for just 2-3 seconds.
- e.Remove the puffed phulka from the flame at once to prevent it from burning.
- 5
Step 5
- a.Serve
- b.Place the hot phulka on a plate. If desired, brush the top with a little ghee.
- c.Stack the cooked phulkas in a cloth-lined casserole or container to keep them warm and soft.
- d.Repeat the process for the remaining dough balls. Serve hot with your favorite dal, sabzi, or curry.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to soft phulkas is a soft, well-kneaded dough. If the dough is too stiff, the rotis will be hard.
- 2Resting the dough is non-negotiable. It allows the gluten to relax, making the rotis easier to roll and softer.
- 3Roll the rotis evenly. If some parts are thicker than others, they may not puff up properly.
- 4Ensure the tawa is sufficiently hot before placing the roti on it. A cold tawa will make the roti hard and chewy.
- 5If you don't have a gas stove, you can puff the roti on the tawa itself. After the second flip, use a clean, folded kitchen towel to gently press down on the edges of the roti, which will help it puff up.
- 6Use lukewarm water for kneading as it helps in making a soft dough.
Adapt it for your goals.
Masala Phulka
Add 1/2 teaspoon of ajwain (carom seeds) or 1 tablespoon of crushed kasuri methi (dried fenugreek leaves) to the flour while kneading for a fragrant twist.
Vegetable PhulkaVegetable Phulka
For added nutrition and color, replace half of the water with spinach puree (palak) or beetroot puree to make Palak Phulka or Beetroot Phulka.
Softer PhulkaSofter Phulka
For an even softer texture, replace half of the water with milk when kneading the dough.
Why this is on our healthy list.
Rich in Dietary Fiber
Made from whole wheat flour, phulkas are an excellent source of dietary fiber, which promotes healthy digestion, prevents constipation, and helps maintain stable blood sugar levels.
Provides Sustained Energy
The complex carbohydrates in whole wheat break down slowly, providing a steady release of energy that keeps you feeling full and energized for longer periods.
Good Source of B-Vitamins
Whole wheat flour contains essential B-vitamins like niacin, thiamine, and folate, which are crucial for energy metabolism, brain function, and overall cellular health.
Frequently asked questions
There are a few common reasons: the dough might be too stiff, it wasn't rested long enough, the roti was rolled unevenly (thick and thin spots), or the tawa/flame was not at the right temperature. Ensure the dough is soft, well-rested, and rolled evenly for the best results.