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Soft, thin, and light as air, these whole wheat flatbreads puff up beautifully on an open flame. A daily staple in many Indian homes, perfect for scooping up curries and dals.
Prepare the Dough
Rest the Dough
Divide and Roll the Rotis
Soft, thin, and light as air, these whole wheat flatbreads puff up beautifully on an open flame. A daily staple in many Indian homes, perfect for scooping up curries and dals.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 291.65 calories per serving with 8.01g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook and Puff the Phulka
Finish and Serve
Add 1/2 teaspoon of ajwain (carom seeds) or 1 tablespoon of crushed kasuri methi (dried fenugreek leaves) to the flour for a fragrant twist.
Replace ghee with a neutral vegetable oil or a vegan butter for a completely plant-based version.
For extra soft rotis, you can knead the dough with milk or a mix of milk and water instead of just water.
Made from whole wheat flour, phulkas provide sustained energy release, keeping you full and active for longer periods compared to breads made from refined flour.
The whole wheat atta is high in dietary fiber, which is essential for a healthy digestive system. It aids in regular bowel movements, prevents constipation, and promotes gut health.
Phulkas are cooked with minimal to no oil on a dry griddle, making them a naturally low-fat bread option. They are a great choice for weight management and heart health, especially if you limit the amount of ghee used for brushing.
There are a few common reasons: 1) The dough is too stiff. It should be very soft and pliable. 2) The roti was not rolled evenly; thick spots can prevent it from puffing. 3) The tawa was not hot enough when you started cooking. 4) You may have cooked the first side for too long, which can prevent puffing.
Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature for about 30 minutes and knead it for a minute before rolling out the phulkas.
These terms are often used interchangeably. Generally, a 'phulka' is a specific type of roti that is puffed directly on an open flame. 'Chapati' is a broader term for a flat, unleavened whole wheat bread cooked on a tawa, which may or may not be puffed on a flame. 'Roti' is the most general term for Indian flatbreads.
Let the phulkas cool completely, then stack them and wrap them in aluminum foil or place them in a zip-top bag. They can be stored at room temperature for a day or in the refrigerator for 2-3 days. Reheat on a tawa or in a microwave.
Yes, Phulka Rotli is very healthy. It's made from whole wheat flour (atta), which is rich in fiber, complex carbohydrates, vitamins, and minerals. It's a low-fat, low-calorie bread that provides sustained energy and aids in digestion.
One plain Phulka Rotli (without ghee) has approximately 70-80 calories. Brushing it with 1/4 teaspoon of ghee adds about 10-12 calories, bringing the total to around 80-92 calories per piece.
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