Phulka | How to make soft phulka

Last Updated On: Dec 8, 2024 by Sharmilee J

Phulka is a soft Indian flat bread made by directly cooking it in open flame. Phulka does not or use very less oil or ghee compared to regular chapati so healthy too. Phulka is soft compared to roti and savored along with gravy or curry or raita or pickle. Learn to cook phulka with step by step pictures.

Phulka is one of the staple food in North India. It is like our regular chapati but small and thin most commonly served with ghee smeared. Kids will love phulka as it is very soft, do try this and enjoy at home.

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About Phulka
Phulka Ingredients
How to make Phulka Step by Step
Expert Tips
Serving and Storage
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About Phulka

Phulkas / Pulkas are nothing but Indian flat bread half cooked in tawa and directly in open flame. It is normally dry and prepared without adding any ghee or oils p healthy too. It takes time and practice to get it right.

Years back, I tried puffing roti but gave up as I didn’t get it right. Finally one day I asked my North Indian neighbor and learnt that the trick is in rolling too, the rotis should be rolled thin even on all sides else the rotis will not puff up fully. Now I can confidently say I’m getting it right yes each time. Seeing the roti puff up takes chapati / roti making to a whole new level and mittu loves these phulkas is another added happiness.

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Phulka Ingredients

Wheat flour – You can use homemade wheat flour or store bought wheat flour too. You can even use multigrain atta.
Salt, water – Salt is added for taste. Water is added to knead the dough.
Oil – Oil is added to make phulka soft.

How to make Phulka Step by Step

1.In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough. Once it is gathered to a mass add 1/2 teaspoon oil and knead it. The dough should not be too tight or too loose, it should be non sticky at this stage.

2.Keep closed aside for 15-30 minutes. Open and knead it again and form lemon sized balls(the size depends on your preference). Roll each ball into thin circles(rolling should be even).Dust flour if required but don’t add more flour while rolling.

2.Heat tawa, keep in medium flame – add the roti and wait till small bubbles appear, then flip to other side wait for few mins till golden spots appear. Then carefully transfer it to the flame(let it be in high flame)directly using a tong. Let it puff, then carefully transfer to hot pack. Repeat the same procedure for all other rotis. Brush it with oil/ghee if you prefer.

This way the rotis will stay soft for more hours. You can even use the chapathi/roti griller for making rotis this way. Hope the video will help beginners who want to try this.

Expert Tips

While transferring the rotis to direct flame, make sure the flame is high. Also the side that is not cooked to golden brown should be facing down under direct flame.
I am sure this will come by practice but don’t worry even though, if it doesn’t not puff up like mine, am sure the rotis will be very soft.
Make sure to roll thin and evenly. It should not be too thin as transparent to other side.
While kneading make sure to add correct quantity of water and knead well to form a soft pliable dough.
Don’t be tempted to add in more flour while rolling, as we are not adding any oil and if you add more flour while rolling the rotis will be very dry and also taste raw.
Use a tong and be very careful while taking out without tearing the roti 🙂 as I personally had this problem in the earlier days while I started making them.
The size of each roti is purely your preference but make sure the roti is big enough to fit inside the flame , the sides which are not exposed will not puff up so roll it accordingly.
This way you can totally cut down oil and still the chapathi stays soft for hours and best for packing too.
Once the rotis are done, brush it with ghee / oil and transfer it to a hot pack and wrap it in a kitchen towel / tissue which will keep it hot and soft until serving time.

Serving and Storage

Serve phulka with gravy or curry or raita. You can store phulka in room temperature for about 2 days. But you can store the wheat flour dough for about a week in fridge.

If you have any more questions about this phulka recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this phulka recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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