Phulka or roti is a very popular Indian flat bread made with wheat flour. I’m sharing the recipe with a video to make perfect phulka. It’s soft and usually consumed with a side dish like curry, dal etc. Making soft phulkas is no rocket science and you can easily learn the technique to make them at home. The first few times I burnt few rotis while trying to fluff it up directly over the stove but now I have got a hang of it. I have seen my mom transferring the phulka directly on the serving plate with her hands but I will never take that risk.
Watch this video and learn how to make perfect phulka at home:
Side-dish which you can serve with these phulkas (Just click on the names for recipe) :
Paneer do pyaza
Cauliflower peas curry
How to make phulka
Ingredients
- 2 cups Wheat Flour
- Salt to taste
- 1 tbsp Vegetable Oil
- 1 cup Water as required
Instructions
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Combine wheat flour and salt in a mixing bowl.
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Now slowly start adding warm water and knead to form a smooth dough. Kneading the dough plays a key role in making soft fluffy phulkas. Take your time to knead the dough (approx 10 minutes) . Make sure the dough is soft, smooth and non-sticky.
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Add 1 tbsp oil and knead again. Set it aside for 30 minutes.
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Take a lemon sized ball of dough and dust it with dry flour.
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Now flatten it evenly in a round shape. Do not press very hard while rolling. Try to use minimum dry flour while rolling.
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Heat the tava/griddle for a minute as the griddle should be hot. Place the flattened dough on the griddle and let it cook for few seconds.
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Flip it and let it cook for 10 seconds till small bubbles start appearing.
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Place it directly on high flame with the first side down. Remove from flame as soon as it puffs like a balloon with the help on a tong.
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Serve it hot with your choice of Curry or Dal.
Recipe Notes
- These phulkas stay soft and fresh outside for upto 24 hours.
- Do not add salt in the dough if you want to store the dough for later use.
- Once the phulkas cool down, wrap them using kitchen foil. You can refrigerate them in a air-tight container and store upto 2 weeks. You can reheat and eat them as per your requirement.
- How to re-heat - If you have refrigerated, keep it outside for 15 minutes so that it comes to room temperature. Microwave for 10-12 seconds and serve.
- You can even add 1/4 cup milk or warm water while kneading the dough to make even softer phulka.
phulkas are really looking very soft 🙂 thanks for the recipe dear
perfect phulkas..so nice and soft
looks really so soft…
Perfectly made Phulkas
That is so interesting, Priya! They look perfect! Thank you for sharing!
Oh this looks amazing! I was gonna make butter chicken this weeks and this would go so well with it!
This looks so so good. Love Indian Phulka a lot. Thanks for your recipe.
I’ve been looking for a recipe for ages to make these, I’m so glad I came across yours! They came out perfect, thank you for sharing the recipe.
These look wonderful and easy to make. My family will be so impressed!
These are so fluffy and delicious. It took me a few tries to get it right, but now that I have the hang of it I see myself making these all the time!