Phulka Roti | Roti Recipe | Indian Puffed Flat Bread Recipe
Phulka Roti/Chapati is a popular soft and puffed Indian thin flatbread made in every Indian household.
“Who will marry you if your rotis are not round?” This is a common phrase that every Indian mother uses to her daughter for not making proper rotis. So it is essential to make a perfect soft Phulka Roti …right?? Ha…Ha….Just Kidding.
Not round rotis but a perfectly cooked roti is more important. Here I share with you a recipe using which you can make a perfectly soft and puffed Indian Phulka Roti.
It is a staple food consumed all over India (mainly West and North India) and also in Nepal, Bangladesh, Pakistan, SriLanka.
To make Phulka Roti, Whole wheat flour (gehun ka Atta) and water are mixed and the dough is made all allowed to set. It is optional to add salt and edible oil while making the dough. After proofing, small ball size portions from the dough are taken and rolled out on a rolling board (chakla) with help of a rolling pin (belan) into a small round thin flat disc. It is now kept on preheated tawa and allowed to cook partially. Flip it to the other side cook partially and then cook again on direct flame till it puffs up. Immediately remove it from flame and place it on a plate and top it up with some homemade desi cow ghee. Click here to learn how to make ghee at home ?
Here the word Phulka means “Puffed”. They are unleavened and can be cooked instantly. It does not require any raising agents.
Cooking the Roti on the flame is not that difficult. With some practice, you can nail this recipe to make soft, puffy phulkas with perfect flavor and texture.
Roti is a little different from chapati. Tastewise they are the same, but the difference in texture, cooking, and rolling methods. Chapatis (comes from the word Chapat which means Flat) are made by patting the small dough portions between the palms. It is cooked by roasting one side on tawa, then flip over the other side using a pair of tongs and roasting the other side on tawa. It is comparatively thick and bigger.
Important notes and tips:
- Always use good quality of whole wheat flour. You can grind wheat grains at home or local flour mills.
- Readymade whole wheat flours are also available at grocery stores.
- Knead the dough very well and soft. Make sure you follow the ratio of flour and water in the recipe.
- Adding Salt and Oil while making phulka roti dough is optional. Oil helps to make dough soft and non-sticky. Salt helps to enhance the taste.
- If the dough is too sticky (it happens when you have added more water) add a few tbsp of flour and knead again.
- If the dough is too hard (it happens when less water is added) add 1 tbsp of water at a time and knead again till you get a soft dough.
- Leave the dough for proofing for 20 – 30 minutes and knead it again to ease the process of rolling.
Roll the roti gently.
- If your phulka roti doesn’t puff up for some reason, then no worries, cook it properly, it is still edible to consume with your favorite curries.
- Apply some ghee or butter on top once cooked to enhance the taste. If you are vegan, then avoid applying ghee.
How to serve Phulka Roti :
- To enjoy at most, serve hot phulka rotis immediately after cooking.
- It goes well with any Indian veg or non-veg curries, Daal, Subzi, and main dishes.
- When I was young, my mom always put some curry in the center of the roti and roll it up, like a burrito.
- Kids love eating with Ghee-jaggery, Banana, Butter-sugar, curd/yogurt, or shrikhand.
Here are some of the Indian veg dishes to pair up with Phulka roti:
You may also like popular Indian Breads :
For more recipes click here.
How to store Phulka Roti :
- Wrap/Keep the rotis in a muslin cloth or Kitchen paper towel. It stays fresh up to 1-2 days. You can take a look at my Leftover Roti Cracker Recipe.
- You can also store the remaining dough a contain for 1-2 days. For super soft rotis, use fresh dough only.
- If you want to pack it for lunch box for school or office, then make sure not to pack it hot because it will become soggy. Let it cool down and place it in the lunchbox by wrapping it using a muslin cloth or paper towel.
If Rotis are cooled down, then you can reheat in the microwave for 10 sec or on tawa for 10 sec. Do not microwave for more seconds otherwise, it will get chewy.
Let’s learn how to make perfect Phulka Roti using this Phulka Roti Video Recipe :
Do try this Phulka Roti recipe and let me know how it turned out. If you like this recipe, then like and share it. Make sure you follow me on YouTube, Facebook, Instagram, and Pinterest to catch my latest updates.
Here is the recipe card of the Phulka Roti Recipe :
- Whole wheat flour / Aata - 1 ½ cup
- Water - according to need
- Salt - 1 tsp, according to taste
- Oil - 1 tsp
- Dry flour for rolling
- Add flour in a bowl.
- Add salt.
- Mix well.
- Gradually add water and knead a soft and smooth dough.
- Apply oil and cover the dough.
- Rest it at least for 30 min.
- After 30 min, give a quick knead.
- If you feel it's sticky, apply some more oil and ghee.
- Divide dough in a lemon size ball.
- Roll one ball in dry flour, flatten it.
- Roll out it in thin roti.
- Halfway sprinkle dry flour again.
- Heat roti tawa.
- When tawa is hot, place rolled roti.
- Cook one side. It should be less than half cooked or about one-fourth cooked.
- Flip the roti and cook the other side. This should be a little bit more cooked than the first side. Brown spots should be visible.
- Hold the roti with a tong and cook on an open flame. The roti will start to puff.
- Flip the roti and cook the other side on an open flame.
- Do not keep for more time otherwise, roti will become crispy and hard.
- Remove from flame quickly and apply ghee.
- Applying ghee will make it softer for a long time.
- Make a stack of roti and store in a casserole or in a roti basket.
- Serve the soft hot rotis with dal or a veggie dish.
Make a very soft dough.
You can add 1 spoon of fresh malai while kneading dough.
Give rest for at least 30 min.
Apply ghee immediately after cooking.
Stack them, cover in a kitchen napkin, and store in a casserole.