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Phulka Recipe, How To Make Phulka

Phulka recipe is a flat Indian Bread which is soft and puffy and fluffy eaten with curries.
3.75 from 4 votes
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Course: Breakfast
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Calories: 100kcal
Author: Asiya


  • 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.


Calories: 100kcal