Phulka (Soft Indian Roti) Recipe
Phulka, also known as puffed roti, is a classic, soft Indian flatbread enjoyed in households across the country, especially in North India. Known for its simplicity and versatility, Phulka is traditionally made with whole wheat flour, making it a healthy choice to accompany various Indian dishes like curries, sabzis, and raitas. In this recipe, we will show you the steps to make perfect Phulkas that puff up beautifully, giving you a soft, airy flatbread perfect for scooping up flavorful dishes.
Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Cuisine | Course | Diet |
|---|---|---|---|---|---|---|
| 10 mins | 30 mins | 40 mins | 4 | North Indian | Main Course | Vegetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole wheat flour | 1 cup |
| Salt (optional) | 1/2 tsp |
| Oil | 1 tsp |
| Ghee (for serving) | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 3 g |
| Carbohydrates | 20 g |
| Fat | 3 g |
| Fiber | 2 g |
| Sodium | 150 mg |
Note: Nutritional values are approximate.
Instructions
-
Prepare the Dough
- In a mixing bowl, add 1 cup of whole wheat flour and 1/2 teaspoon of salt (optional).
- Gradually add water while kneading until a soft and pliable dough forms.
- Add 1 teaspoon of oil to the dough and knead again for a few minutes to make it smooth and elastic.
- Cover the dough with a damp cloth and let it rest for about 15 minutes.
-
Form Dough Balls
- After resting, divide the dough into small equal portions (each about the size of a small lime or walnut).
- Roll each portion into a smooth ball by gently rolling it between your palms.
-
Roll the Phulkas
- Lightly dust your rolling surface with dry flour.
- Take one dough ball and press it down slightly; roll it out into a thin, round shape (about 6 inches in diameter).
- Make sure the rolled dough is even and not too thick. Keep dusting with flour as needed to prevent sticking.
-
Cook the Phulka
- Heat a tava or griddle over medium-high heat.
- Once the tava is hot, place the rolled-out dough on it.
- Let it cook for a few seconds until you start to see small bubbles forming on the surface.
- Flip the Phulka to the other side and cook for another few seconds.
-
Puff the Phulka
- Remove the tava from the heat and place the Phulka directly over an open flame using tongs.
- Rotate the Phulka over the flame, allowing it to puff up. This step takes only a few seconds.
- Once fully puffed, remove it from the flame and place it on a plate.
- Optionally, apply a small amount of ghee on top of the Phulka for a richer taste.
-
Serve
- Serve the Phulka warm with your favorite curries, sabzis (vegetable dishes), or a refreshing raita.
- For a traditional pairing, serve with Jaipuri Aloo-Pyaz (potato-onion curry) and Spinach Raita.
Cooking Tips
- Resting the dough is essential to ensure soft, pliable Phulkas.
- Rolling the dough evenly helps the Phulka puff up uniformly.
- Keep the tava at the right temperature—not too hot, as it might burn the Phulka, and not too low, as it may prevent puffing.
Enjoy your freshly made Phulkas as a perfect companion to any meal, adding a soft, homemade touch that is sure to elevate your dining experience.
