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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.
4.08 from 13 votes
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course breads, Breakfast
Cuisine Hyderabadi, Indian, Punjabi
Servings 4
Calories 346 kcal


  • 2 ½ cups wheat flour
  • salt - to taste a pinch
  • 2 tablespoon 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 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.


  • 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.


Nutrition Facts
Phulka Recipe, How To Make Phulka
Amount Per Serving
Calories 346 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 2mg0%
Potassium 84mg2%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 1g1%
Protein 8g16%
Calcium 12mg1%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.