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Breakfast Recipes/ flat bread Varities/ No Onion No Garlic

PHULKA / PUFFED INDIAN BREAD

I am posting a very basic recipe “Phulka /Roti“, which are the softest of all Indian flat-breads with out the use of any oil. They are made to puff up by putting them on direct flame, which creates an air pocket in between, hence making the bread very soft. It is not only rich in the nutrients and fibers that whole wheat brings along with it, but also low in fat and very light on the stomach.They are the staple in most Indian households and enjoyed on an everyday basis. It is usually accompanied with curries/stir fry/gravy/salad. 

Making a perfect phulka is an art. Though the procedure looks pretty simple, to actually get soft and fluffiest all you need is practice.Once you practice and get the hold of it, making phulka on direct flame is a breeze.The secret of making good phulkas boils down to 2 things, mixing the dough and rolling.Well there was a time when i too was struggling with perfect phulkas,but now I can confidently say I’m getting it right yes each time :).Seeing the roti puff up takes phulka / roti making to a whole new level.Ecstasy!!

phulka recipe

Follow these steps properly  and i assure you  making Phulka will never be a challenge for you.



Print Recipe
PHULKA Yum
Course Flat breads
Cuisine north indian
Servings
number
Ingredients
  • 2 cup whole wheat flour ( I normally use Ashirwad brand )
  • 1 teaspoon Salt
  • 1 cup Water + /- (depends on the flour)
  • Ghee for serving (optional )
  • flour Extra for dusting. ( wheat /maida )
Course Flat breads
Cuisine north indian
Servings
number
Ingredients
  • 2 cup whole wheat flour ( I normally use Ashirwad brand )
  • 1 teaspoon Salt
  • 1 cup Water + /- (depends on the flour)
  • Ghee for serving (optional )
  • flour Extra for dusting. ( wheat /maida )
Instructions
For making the dough
  1. (Kneading the dough well is very important to get soft phulkas. )
  2. In a large bowl combine the flour and salt;add a little water at a time to form a soft pliable dough.. Add a teaspoon of oil to coat the dough and knead for a few more minutes until smooth.Set the dough aside to rest covered for minimum of 20-30minutes. The dough should not be too tight or too loose, it should be non sticky at this stage.
  3. Open and knead it again and divide it into equal lemon sized balls(the size depends on your preference).
Rolling out the dough :
  1. Rolling out the dough is equally important as kneading.Uniform thickness helps in puffing.
  2. Take a dough ball, flatten it with your finger tips, dust flour and using a rolling pin, roll out away from the center of the ball. Roll each ball into thin circles,Make sure that the edges are of the same thickness as the center .
Cooking the phulkas on gas stove
  1. Heat a tava or skillet on medium flame, once heated, put the rolled out roti on it. Cook for few seconds, until small bubbles start to appear. (ie 1st side must have little spots)
  2. Flip to other side and cook little longer time than the first side till golden spots appear. (i.e 2nd side must be on the tawa for a few more seconds to get  more brown spots...).
  3. Next transfer it to direct high flame with the 1st side down. The roti will puff up like a balloon.Once it puffs, remove it from flame immediately using the tongs or else it will et burnt.Place it on clean kitchen napkin / container.
  4. Repeat the same procedure for all other rotis. Brush it with oil/ghee if you prefer.
  5. Serve hot with choice of Sabzi /curry /dal . I've tried my best to explain the procedure.Clicking the roti when it puffs on direct flame was quite challenging as there was no one else to take clicks , probably next time if possible il upload better than this..
Recipe Notes

NOTE :

  • A lot in phulka recipe depends on the wheat flour you use and water that u add.You must add only right amount of water .The consistency should be perfect.
  • Roll out the disc uniformly.Also take make sure the center of the disc is not thin which ends up with flat phulkas.
  • Do not over cook the rotis on skillet .Over cooked rotis do not remain soft for longer time.
  • As far as possible try to use minimum flour for dusting.The rotis will become dry, if you use too much flour for dusting
  • Store roti in containers with lid so they remain soft for longer duration.
  • Making the rolled out dough puff into a balloon comes with practice.Even if yours does not puff the first time or the times after,dont loose heart. The rotis would still be tasty n soft ..
  • Few things that will make your rotis more softer
  • Knead , knead , knead..the dough .
  • Making the dough well ahead of time and letting it rest nicely before actually proceeding to make rotis.
  • Luke warm water makes softer rotis but take care not to overheat the water as it will cook the dough while mixing
  • Addition of little milk while making dough .
  • Addition of oil / ghee while making dough .

Thanks for reading the post....plz drop your valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you could share it ...Thank you !!

Love ~Smitha

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17 Comments

  • Reply
    Sapana Behl
    November 21, 2013 at 12:48 pm

    This is one simple yet tricky recipe for beginners. Thanks…

  • Reply
    nandoos Kitchen
    November 21, 2013 at 1:18 pm

    Phulkas look very nice and very well explained.

  • Reply
    Subha Bose
    November 21, 2013 at 6:02 pm

    Nice recipe with lots of tips

  • Reply
    Bhawna Bagri
    November 21, 2013 at 9:15 pm

    perfectly made….well explain smita..

  • Reply
    Meena Kumar
    November 22, 2013 at 1:40 am

    Seriously seeing rotis puff is a real ecstasy to me too :))The other day I was doing my usual grocery shopping and a gentleman took the largest bag of atta and asked me how do u make chappathis? It is an art and practice right! how do I explain in two sentences…the only thing that stuck me is to say check youtube :))

  • Reply
    Nilu A
    November 22, 2013 at 11:36 am

    Perfect phulka’s Smitha.. Looks soft and yummy.. Would love to have them with a spicy curry 🙂

  • Reply
    sangeetha pn
    November 22, 2013 at 8:35 pm

    Well made.. Nice pictorials! 🙂

  • Reply
    Sangeetha Priya
    November 24, 2013 at 4:19 am

    healthy n filling phulkas, love the pictorials as well!!!

  • Reply
    Eli Z
    November 24, 2013 at 7:18 am

    Yummy! They look delicious:-) And so well explained!

  • Reply
    Anonymous
    November 24, 2013 at 10:42 pm

    How to make phulkas to puff on electric coil stove ??

  • Reply
    Suja Md
    November 25, 2013 at 12:20 am

    looks super soft and tempting..Loved your step by step pictures too 🙂

  • Reply
    Vidya Chandrahas
    November 25, 2013 at 7:21 am

    Phulka puffed up so well. Useful post.

  • Reply
    Vijayalakshmi Dharmaraj
    November 25, 2013 at 2:32 pm

    Hi smitha, very happy and thanks for visiting my space… First time here, lovey space with delicious recipes… Keep it up… And phulka is my favorite, as you said oil free and healthy phulka but very tricky to get nice puffs isn’t?? You got it so well…

  • Reply
    Priya Anandakumar
    November 25, 2013 at 11:55 pm

    Beautifully puffed and perfectly cooked phulkas dear, thanks a lot for linking it to the cws event, waiting for more delicious entries…

  • Reply
    arvind, krishnamurthy Madhugir
    March 5, 2014 at 12:01 pm

    Really nice .I find it difficult to get Tasty phulkas at restaurants @bangalore

  • Reply
    Smitha Kalluraya
    November 13, 2014 at 2:25 pm

    make dough ,keep in air tight container , keep in fridge and can use the dough for 2-3 days.

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