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 when roasted on a griddle or a tawa or directly on a low flame.
About the recipe
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 roti recipe which I will be sharing is an Indian breakfast kind of bread that can be eaten with any vegetable fry or vegetable curry recipes. There are other flatbreads or roti paratha to check out for more on the blog.
This chapati is called as phulka as it puffs up when roasted directly on the flame giving a soft texture to the bread. If needed, butter or ghee can be applied to the phulkas.
The flat roti recipes taste best with bhindi masala etc... It also works wonders with different vegetarian recipes such as paneer butter masala, paneer tikka masala, and many other vegs or non-veg curries...
Following right technique
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.
Do check out some more flat bread recipes or dosa recipes to be eaten as tiffin recipes:
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.. Also check out other flat breads such as parotta recipe on the blog.
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...
Step by step procedure
- Firstly in a mixing bowl, add the wheat flour or atta.
- 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.
- As soon as slight air bubbles appear on the top flip the roti and cook the other side completely.
- Check if the other side is done well. If yes then lift the phulka roti with the help of pair of tongs, flip it and place the roti directly on the flame with the top side facing the flame.
- The side which was cooked for few seconds in the beginning should be facing the flame and now be cooked on direct 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.
- If any confusion exists do watch the video below for better understanding.
Video
Recipe
Phulka Recipe, How To Make Phulka
Ingredients
- 2 ½ cups wheat flour
- salt - to taste a pinch
- 2 tbsp oil optional
- 1 glass water for kneading
Instructions
- 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 out 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.
Notes
- I have added little bit of oil while making the dough, however it is totally optional.
- Adding excess of water in making the dough spoils the dough.
- If the roti is rolled out using so much of flour, then the roti does not come out soft.
- Dusting of flour should be in very less quantity.
- The side which was not cooked well should be facing the flame.
- If the phulka is not puffed up, do not get disappointed as the taste of the phulka remains the same.
- 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.
- There are stands available in the market to make phulkas.
- I have directly placed the phulka on stove top, however, a phulka stand can be placed in between flame and roti while roasting.
jv
I have an electric stove and not a gas stove, will it work using my electric stove with no gas to flame?
asiya
Hi Jv yes it would work on the electric stove too but do not place the phulka directly on stove but you need to use a tawa and a grill to make it...Place a grill on the electric stove and over the grill place the tawa...roast the phulka...remove it from the tawa, remove the tawa too and place the phulka on the grill and make the phulka...Please ask further queries if your question is not answered...For your help I am sending you a link to make it over the electric stove...httpss://www.youtube.com/watch?v=fBEF9Dzv88M...Hope your question is answered... Find those equipments at Indian grocery stores if you are living abroad...Thanks for visiting...
Binoy Mathew
Thank you for the recipe. It would be helpful if you could provide the quantity of wheat flour and water instead of 21/2 cup and 1 glass. Cup and glasses come in different sizes. Alternatively provide cup size and glass size.
asiya
Hi Binoy...Thanks for the query..I hope you watched my video recipe...I have shown the bowl size while adding the flour and it would be approximately close to 200 gms and water should be added gradually until we get a soft dough...The quantity of water would be approx...100 ml water but I suggest you to carefully add water when you are making the dough...If your dough is too hard add few more drops of water and knead to get it soft...If you have any more doubts do comment I would be glad to clear your queries...
Manjula
I add a luckwarm water in wheat floor for pulka dove it is very smooth n soft
asiya
Thats a wonderful suggestion Manjula...Keep up the good work..
Pam Smith
What kind of grill do you mean after the tava? As I have an electric flat top stove. I really want my chalet to puff up like a phulka! Thanks.
Asiya
If you use a gridle on electric cook top and make the puffed roti on medium heat without maintaining high heat..
It does come out well as I too follow the same procedure.
Aarthi
The phulkas were raised so good, I used Aashirvaad Whole Wheat Atta. It was so soft.