Phulka recipe is the most common Indian food which is loved by all the Indians. It is a phulka made with wheat flour and is in the form of a flat bread which is very soft and puffed up.
Do check out some more flat bread recipes to be eaten as tiffin recipes:
- Missi Roti
- Ragi Chapati
- Methi Paratha
- Jowar roti
- Palak Roti
- methi paratha
- beetroot paratha
- egg paratha
- chapati recipe soft and puffy
It is basically an Indian flat bread which is cooked on the stove top and there is no application of oil to the phulkas. These phulkas are very healthy as well.
The phulka recipe which I will be sharing is an Indian breakfast kind of a bread which can be eaten with any vegetable fry or vegetable curry recipes.
The phulka recipe is called as phulka roti as it puffs up when roasted directly on the flame giving a soft texture to the phulka. If needed, butter or ghee can be applied to the phulkas.
Most of them complain about hard rotis and the phulkas are not soft. Therefore, in this recipe I have shown along with a detailed video instructions on how to make the soft phulka step by step.
The whole technique lies in kneading the chapati dough. The dough has to be kneaded with water until soft and pliable. Adding too much of water spoils the dough. The dough needs to be rested for a while covering it with a muslin cloth or a foil.
I usually make the rotis instantly but I knead the dough and give punches to it so that the dough gets very soft. My video recipe below the written recipe shows how its made.
In this phulka recipe, I will be showing you how to do the phulkas directly on stove top. In the market we get stands to make the phulkas. The roti can be placed on it and roasted rather than placing directly on the flame.
If one finds it taxing to knead the dough, there are many dough makers available or food processors also make our work easy in kneading the dough.
Technology has made life easier and life in kitchen has become very comfortable and cooking can be done very quickly and easily.
However this phulka roti is a manual work here and I hope my readers would love my effort
Phulka Recipe details below:
- 2 1/2 cups - wheat flour
- salt - to taste a pinch
- 2 tbsp oil optional
- 1 glass water for kneading
Firstly in a mixing bowl, add the wheat flour.
Add salt and mix well.
Add oil onto the flour and mix it well with the flour.
Add water gradually and knead the flour.
Knead it into a soft, smooth and pliable dough.
Add oil onto the dough and knead it again with fingers and hand to get a soft dough or give good punches to the dough.
Cover the dough with a muslin cloth and rest it aside for about 15 minutes.
Once the dough is rested, knead it again and a smooth texture is observed when the dough is touched.
Divide the dough into small equal sized portions.
Take each portion and make round balls out of it.
Use a rolling pin and board.
Onto the board dust some wheat flour.
Take a round portion of the dough and place it on the flour dusted area.
Start rolling out the dough until we get a round or circular disc like shaped roti.
The shape of the phulka should not be too thick nor thin.
Heat the tawa/skillet.
Take the roti in your hands and place it on the tawa.
Cook the bottom side for few seconds on medium flame.
When slight air bubbles appear at the top flip the roti and cook the other side very well.
Lift the phulka roti with the help of pair of tongs, flip it and place the roti directly on the flame.
The side which was cooked for few seconds should be facing the flame.
Once the roti is placed on the flame, it begins to puff up.
Immediately take the roti on a plate.
Similarly, continue the same procedure for rest of the dough balls and make phulkas.
Place the rotis on a plate.
If needed apply ghee/butter.
Serve hot with veg stir fries or veg curries.
1.I have added little bit of oil while making the dough, however it is totally optional.
2.Adding excess of water in making the dough spoils the dough.
3.If the roti is rolled out using so much of flour, then the roti does not come out soft.
4.Dusting of flour should be in very less quantity.
5.The side which was not cooked well should be facing the flame.
6.If the phulka is not puffed up, do not get disappointed as the taste of the phulka remains the same.
7.Puffing of the phulka can be obtained only with practice and I am sure my readers will pick up the art of making phulkas watching this video.
8.There are stands available in the market to make phulkas.
9.I have directly placed the phulka on stove top, however, a phulka stand can be placed in between flame and roti while roasting.
Watch the step by step phulka recipe with the help of a video:
How To Store Phulkas:
If the phulkas need to be soft for few hours then, the phulka roti can be wrapped in an aluminium foil and placed in an airtight container or the freshly made rotis can be placed in hot pots or crock pots to keep them fresh for few hours.
Avoid any sort of moisture or water content getting stick to the rotis as this may spoil the rotis and cannot be eaten. Hope the phulkas are clear watching the video and do come back for more recipes and your feedback is appreciated to keep me going…