Phulka Roti (Soft Puffed Indian Flatbread)

Phulka, also known as roti or chapati, is a soft, thin, and puffed Indian flatbread made from whole wheat flour. It’s a staple in many Indian households, especially in North and West India. What makes phulka unique is that it is partly cooked on a skillet (tava) and then directly placed on an open flame, causing it to puff up like a balloon. This results in soft, airy rotis that are light on the stomach and pair perfectly with dals, curries, and sabzis.
Phulkas are oil-free, making them a healthier choice compared to other Indian breads like parathas or puris. It’s a wholesome, fiber-rich bread that complements Indian meals beautifully.

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 4 persons

Ingredients:
2 cups whole wheat flour (atta)
½ teaspoon salt (optional)
Water as needed (approximately ¾ cup)
Extra dry flour for dusting

Method:
In a mixing bowl, combine whole wheat flour and salt.
Gradually add water while kneading to form a soft, pliable dough.
Cover with a damp cloth and let it rest for 20-30 minutes. Then knead again for couple of minutes.

Divide the dough into equal-sized small balls.

Dust a ball lightly with dry flour and roll it out into a thin circle (~6 inches diameter) using a rolling pin.

Heat a tava/skillet on medium-high heat.

Place the rolled roti on the hot skillet.

When small bubbles appear, flip it over after about 10-15 seconds.

Let the second side cook for another 20-30 seconds until light brown spots appear.

Using tongs, place the semi-cooked roti directly on the open flame.

It should puff up instantly. Flip once if needed for even puffing.

Alternatively, you can press gently on the edges using a clean cloth on the skillet to help it puff.
Remove from flame and apply ghee generously.
Serve hot with meals. In case, you prepared in advance, place the phulka in a casserole or insulated container to keep warm.

Note:
The dough should be soft but not sticky.

Consistent rolling and even thickness help the roti puff well.

If you don’t have an open flame, you can cook entirely on the tava, pressing gently to encourage puffing.