Roti / Phulkas: Soft Indian Whole Wheat Flatbreads
Cook Time: 1 hour
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Yield: Approximately 20 phulkas
Servings: 3
Description:
Roti, or phulkas, are light and fluffy whole wheat flatbreads that are a staple in many Indian households. These dainty breads are not only enjoyed during meals but are also perfect for rolling up delicious fillings for brown bag lunches, as they remain soft and fresh for hours. While the technique may require a bit of practice, once mastered, you’ll find these versatile flatbreads become an essential part of your culinary repertoire. The key to achieving their signature softness lies in the art of puffing them up during cooking, and with a little patience, you can create perfectly round and fluffy phulkas that are sure to impress.
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 cups | Whole wheat flour |
| 1 cup | Water |
| 1 cup | Tap water |
| 2 tsp | Salt |
| 2 tbsp | Butter (optional for brushing) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 297.7 |
| Total Fat | 4.5 g |
| Saturated Fat | 0.7 g |
| Cholesterol | 0 mg |
| Sodium | 5.6 mg |
| Total Carbohydrates | 58.1 g |
| Dietary Fiber | 9.8 g |
| Sugars | 0.3 g |
| Protein | 11 g |
Instructions
-
Prepare the Dough:
Begin by placing the whole wheat flour in a mound on a clean kneading surface. Create a well in the center of the flour and sprinkle in the salt. Gradually incorporate water, adding a little at a time, while kneading the mixture into a soft and smooth dough. The ideal texture should allow a finger to be pushed in with minimal pressure, indicating a properly hydrated dough. Once your dough reaches this consistency, coat it lightly with oil to prevent drying, cover it with a damp cloth, and allow it to rest for about 30 minutes. This resting period is crucial, as it helps to relax the gluten, making the dough easier to roll out later. -
Form the Dough Balls:
After the resting period, divide the dough into small portions, shaping them into smooth balls that are slightly larger than walnuts or medium lemon-sized. If you prefer larger phulkas, feel free to make the balls bigger. Ensure that each ball is well-formed to prevent cracks, as this will make rolling out easier. -
Roll Out the Phulkas:
Lightly flatten each dough ball between your palms and coat both sides with flour. On a well-dusted surface, begin to roll each ball into a round shape, aiming for a thickness of about 1/8 inch and a diameter of approximately 6 inches. Keep the pressure gentle while rolling, allowing the roti to rotate naturally under the rolling pin, which will help achieve an even circle without needing to turn the dough manually. -
Cook the Phulkas:
Preheat a griddle (tava) over medium heat until a drop of water sizzles and evaporates immediately when dropped on the surface. Place a rolled phulka onto the hot griddle for about 10 to 15 seconds, or until small flecks begin to appear on the underside. Lower the heat slightly, flip the phulka over, and cook for an additional 40 seconds, using this time to roll out the next dough ball if you feel comfortable multitasking. -
Puffing the Phulkas:
As soon as you see brown flecks forming on the second side, increase the flame to high and quickly remove the tava from the heat. Using a pair of metal tongs, flip the phulka directly onto the naked flame. You will notice the phulka puffing up beautifully; this is what ensures its softness. If desired, you can flip it again to ensure even cooking, although many prefer to leave it as is to maintain the delicate texture. -
Finishing Touches:
Once cooked, remove the phulka from the flame and brush it with a small amount of ghee or butter if you choose to enhance the flavor and add richness. Place the finished phulkas on a plate lined with butter paper, separating each with paper to keep them warm and soft. -
Storing and Reheating:
If you have leftover dough, store it in a plastic bag in the refrigerator (not frozen), ensuring it is used within a couple of days. To reheat any leftover phulkas, you can steam them wrapped in foil, or warm them on a griddle, although be aware that this may reduce their softness.
Final Tips:
Making perfect phulkas may take a little time, but with practice, you’ll find the process becomes easier and more intuitive. The goal is to create light, fluffy, and delicious flatbreads that pair beautifully with a variety of dishes, making them a delightful addition to any meal. Enjoy the art of making roti and savor the satisfaction of serving these delightful flatbreads to family and friends.
