Phulka or Phulka Roti is a soft melt-in-the-mouth whole wheat Indian flatbread, that is a daily meal staple in many Indian homes. Top this thinly rolled Indian bread with homemade aromatic ghee, and you have the best accompaniment to go with any vegetarian or non-vegetarian curry dishes.
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What is Roti
Roti or Phulka is unleavened wheat bread and can be cooked instantly. Also, since there is no yeast or baking involved, there is practically zero chance of going wrong, and you can enjoy perfectly soft phulkas each time.
Phulka or Fulka, quite simply means ‘puffed up’. The process involves first rolling out the roti in thin circles. Next, they are partially roasted on a hot pan, followed by roasting directly over the flame, till they puff up. If you do not have a gas stovetop, simply roast the roti on the pan on both sides, till they puff up.
Types of Roti
In India, there are a few different types of Roti based on the region you are in. In some parts of western India, the dough is rolled out small and thin. These are called ‘Rotli’. In other parts of Western India, roti is called ‘fulka’, ‘chapatis, or ‘poli’. In North India, the dough is rolled out thick, and these rotis are known as parathas. The rolling technique is also slightly different from region to region, but the final dish, topped with ghee is always awesome.
How to Make Homemade Roti Phulka
Here is the step-by-step recipe with photos to show how to make roti dough using the stand mixer, how to roll thin roti, and how to cook them:
Step 1: Knead the dough
Before I explain how to make the dough using a stand mixer, please know that I have been kneading the dough by hand for years. It's easy to knead by hand, see the recipe card below for details.
Using Stand Mixer: Attach the spiral dough hook to the stand mixer. Add flour, salt, and water to the mixer bowl and start the mixer at speed 2. Once the dough has fully formed, add the oil and let the mixer run for another 2 to 3 minutes. Take out the dough, cover it, and allow it to rest for 10 to 15 minutes. The dough can stay at room temperature for an hour or so, or you can refrigerate it in an airtight container for 2 to 3 days (photos 1 - 4).
Step 2: Roll the Roti
Next, when you are ready to roll, knead the dough again for a minute and make small round balls from it. With 4 cups of dough, you can make roughly 20 balls. Heat the Tawa or griddle on medium heat.
Traditionally Roti's are rolled on a round board called "Chakla" and rolled with a rolling pin called "Belan". If you do not have the chakla, you can roll them directly on your kitchen countertops, marble boards, or pastry mats.
Take one dough ball at a time and roll it in the dry flour so that it is evenly covered with flour. Gently press the dough ball to flatten it and then roll it back and forth using a rolling pin, using gentle pressure. Turn the roti around clockwise a few times, as you roll it evenly on all sides. Dip it back in flour if it starts to get sticky and form 6 to 8-inch roti. (photos 5 - 8).
Step 3: Cook the Roti
Gently place the rolled roti on the preheated Tawa and cook for 30 to 45 seconds. Then flip the roti over with a pair of tongs and allow the side touching the Tawa to fully cook. About a minute or so, or until the roti starts to get light brown spots over. Now carefully lift the Tawa with one hand (non-dominant) and pick up the Roti using the pair of tongs and place it upside down on a medium-high flame. The Roti will start to pop up, getting brown spots on it, about 20 to 30 seconds. Place the roti on a plate facing up to the side that just cooked directly on the flame. Place the Tawa back on the flame. (photos 9 - 12).
Traditionally ghee or oil is applied on the top surface of the Roti, although this step is optional.
Serving
Serve hot Rotis with Curries, Dals along with Mango Pickle. Hot Roti with ghee also makes for a great breakfast in teh morning with a cup of chai. I often make a roti wrap with a veggie omelet or Egg Bhurji for lunch.
More Vegetarian Side Dishes to Serve with Roti
- Bharwa Bhindi - stuffed Okra with spices and ground peanuts
- Mushroom Masala - versatile yet simple creamy mushroom curry
- Veg Kurma - South Indian curry with coconut cashew sauce
- Tindora Subzi - Lightly spiced sautéed Ivy gourd with cashews
- Stuffed Tomatoes - Tomatoes stuffed with a sweet and spicy masala
- Cabbage Stir Fry - Simple sautéed cabbage with lentils, peas, or carrots
- Peanut Thecha - Spicy peanut chutney with garlic and green chilies
Storing
It's best to serve and enjoy hot roti immediately. If I am making them ahead of time, I keep them in a hot pot casserole that keeps the roti warm for a couple of hours. You can also refrigerate for 1 to 2 days in an airtight container or tightly wrapped in aluminum foil. For extended shelf life, roti can also be frozen.
To reheat, simply wrap 2 to 3 roti in paper towels and microwave for 20 to 30 seconds. You can also reheat them on a stovetop pan or griddle.
Tips to Make The Perfect Roti
- Make sure to buy good-quality whole wheat flour. I like the Aashirvaad brand atta flour available in Indian grocery stores
- The flour-to-water ratio can vary between different brands and varieties of whole wheat flour.
- Kneading the perfect dough is pretty much the key step. Knead your dough medium soft.
- Leave the dough covered on your countertop for 15-20 minutes before rolling it out
- Add salt and oil while kneading the dough. Oil helps to make the dough soft as well as non-sticky. However, you can skip both oil and salt if you prefer
- While rolling out, start from the center. As the dough rolls out, start rolling more toward the edges. The edges have to be flat and thin
- Make sure you do not put too much pressure while rolling the dough. This may make the roti thin in parts and hard to puff up
- Preheat the pan before placing the rolled-out roti
- Last but not the least, patience and practice make perfect phulkas 🙂
Troubleshooting
Here are some of the issues you may have while making Rotis, and how to fix them:
- The dough is too hard or dry - If your dough looks hard or if you need to use a lot of pressure while rolling your dough is too hard. Add some water and knead the dough again. This process will make your dough look sticky at first, but add only 1 to 2 tablespoons at a time and continue kneading, then finish with a light sprinkle of dry flour which will help make it even and not sticky on the outside. Then knead with 1 to 2 teaspoons of oil. Allow the dough to rest for at least 10 minutes.
- The dough is too soft or sticky - The dough should be soft yet not sticky. You may have added more water if your dough is sticky. To fix that simply sprinkle a little bit of dry flour at a time and knead until the dough is not sticky. Knead with 1 to 2 teaspoons of oil until you can easily make balls without the dough sticking to your hands. Allow the dough to rest for at least 10 minutes.
More Indian Bread Recipes
In addition to this thin-rolled phulka, I also make homemade whole wheat parathas by layering the dough and rolling it out slightly thick. These are especially good to serve when hosting parties. The other savory flatbreads on rotation at my home are the flavorful Methi Thepla, Kale Parathas, and Cabbage Parathas. They incorporate lots of veggies and spices and are perfect for breakfast, lunch, or dinner. And then there are parathas for dessert and snacks, check out the mildly sweet pumpkin parathas and also the earthy sweet sesame parathas. Also do try my gluten-free Jowar roti recipe!
Recipe
Roti
Recipe Video
Ingredients
- 4 cups whole wheat flour finely ground
- 2 cups water or as needed
- 2 teaspoons kosher salt
- 1 tablespoon oil optional
- 2 tablespoons ghee optional
Instructions
To make the dough by hand:
- Add flour and salt to a mixing bowl and mix well. Then slowly add the water little bit at a time and mix it in with the flour using finger tips of your dominant hand. Keep adding water and kneading until soft dough (but not sticky) forms. Then add the oil and knead once again for 4 to 5 minutes or until even and smooth dough forms. Cover the dough and allow it to rest for 10 to 15 minutes. Dough can stay at room temperature for an hour or so, or you can refrigerate it in an airtight container for 2 to 3 days.
To make the Dough using Stand Mixer:
- Attach the spiral dough hook to the stand mixer. Add flour, salt and 1.5 cups of water to the mixer bowl and start the mixer at speed 2. Add the remaining water as needed. Once the dough has fully formed, add the oil and let the mixer run for another 2 to 3 minutes. Take out the dough, cover it and allow to rest for 10 to 15 minutes. Dough can stay at room temperature for an hour or so, or you can refrigerate it in an airtight container for 2 to 3 days.
Rolling:
- Knead the dough once more for a minute and make small round balls from it. With 4 cups of dough you can make roughly 20 balls. Heat the tawa or a shallow pan/griddle on medium heat.
- Take one dough ball at a time and roll it in the dry flour so that it is evenly covered with flour. Gently press the dough ball to flatten it and then roll it back and forth using a rolling pin, using gentle pressure. Turn the roti around clockwise a few times, as you roll it evenly on all the sides. Dip it back in flour if it starts to get sticky and form 6 to 8 inch roti.
- Gently place the rolled roti on the preheated Tawa and cook for 30 to 45 seconds. Then flip the roti over with a pair of tongs and allow the side touching the tawa to fully cook. About a minute or so, or until the roti starts to get light brown spots over.
- Now carefully lift the tawa with one hand (non dominant) and pick up the Roti using the pair of tongs and place it upside down on medium high flame. The Roti will start to pop up, getting brown spots on it, about 20 to 30 seconds. Place the roti in a plate facing up the side that just cooked directly on the flame. Place the tawa back on the flame. Optionally apply ghee or oil, on the top surface of the Roti.
- Repeat steps 2, 3 & 4 with remaining dough balls.
Notes
- Remember that flour to water ratio can vary between different brands and varieties of whole wheat flour. Kneading the perfect dough is pretty much the key step and should be medium soft but not sticky
- Leave the dough covered on your countertop for 15-20 minutes before rolling it out
- While rolling out, start from the center. As the dough rolls out, start rolling more toward the edges. The edges should be flat and thin
- Make sure to not put too much pressure while rolling the dough. This may make the phulka thin in parts and hard to puff up
- Preheat the pan before placing the rolled-out phulka
- Have an electric stove top? Instead of cooking the roti on the flame, simply turn it over on the pan itself. Using a kitchen towel gently press the roti until it puffs up.
Nutrition
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Bhagya says
Hi, looks so soft. Where can i buy the Indian tawa, rolling pin and rolling board in Sydney?
Archana says
Hi Bhagya, I am so sorry but I am not sure where you can buy in Sydney. Try your local Indian grocery stores?
Bindu says
Hi Archana
What Kitchenaid standup mixer are you using? I was thinking of buying one and wanted one which is ideal for chappati.
Archana says
I have Kicthen aid 6 QT Professional series
Aparna says
Can we knead 2 cups of flour on a 6 quart bowl or will the Bowl be too big ?
Archana says
6 QT is too big for 2 cups of flour. You may want to get a smaller one.
Maria says
Can you use white flour instead of whole wheat flour?
Archana says
yes, the texture will be a bit chewy bit the taste will be delicious.
Aarthi says
This is so perfect, I used Aashirvaad Whole Wheat Flour and the rotis were so soft for longer time.
Sne3103 says
Such a great, detailed recipe, Archana. I sure appreciate the way you have specified even little things, like the flame levels at each stage. My first time making phulkas, and they turned out so soft!
Archana says
Thank you so much for the feedback!
Gurkiran says
What is the best flame to cook the roti on- high, low or medium?
Archana says
medium hight heat
Monal says
Thank you for the detailed recipe. I have a hard time making phulkas because of the griddle over the gas range.
Which cooktop brand do you use ? Thank you
Archana says
I have GE profile double-range gas stove. You can always cook the last side on the pan itself. Use a kitchen towel to gently press which will help the phulkas puff up.
Manny says
I failed many times at making naan but was told that it is a lot easy to make roti. I wasn’t convinced until today when I watched your video. I used my KA mixer. As a first attempt the roti turned out. I used a non-stick pan on a flat top stove however it was hard not to get big dark spots when the bread was puffing up. I think next time I would transfer the roti onto a butane portable stove to puff them up with the pan during the last step. My family and I really enjoyed the rotis along with your Instant Pot chickpeas masala. As for the masala I love that the tomatoes were added after it was cooked. Love your site! Keep up the good work!
Archana says
Hi Manny, Love that your Roti is puffing up at first attempt. It does take a little bit of a practice as the heat levels and thickness of the pan can vary for each of us. I like the idea of cooking on direct flame, but if you still see dark spots then simply lower the heat. And I am so glad you enjoyed the chickpeas masala. I think adding tomatoes in the end keeps the dish fresh and vibrant.
Christina Scott says
Delicious and fun to make! Your video really helped me figure out the proper way to cook this wonderful recipe. When I've run out of wheat flour, I've made this with regular flour, and it came out just as good.
Archana says
Thank you for the lovely feedback!