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    Home » Indian Breads

    Phulka - Homemade Indian Roti

    Published: Jun 10, 2020 · Modified: May 12, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 9 Comments

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    Jump to Recipe

    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. 

    roti in a silver platter
    Jump to:
    • What is Roti
    • Types
    • Tips
    • Process
    • Storing
    • Troubleshooting
    • Recipe

    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.

    folded roti in a silver platter

    Types

    There are a few different Roti types:

    In some parts of western India, the dough is rolled out small and really thin. These are called ‘Rotli’. In other parts of Western India, rotis are called ‘fulkas’, ‘chapatis’ or ‘polis’. 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. 

    phulkas in a silver platter

    Tips

    Before I get into the detailed recipe here are my pro tips for making the perfect phulka:

    1. Make sure to buy good-quality whole wheat flour. I like the Aashirvaad brand atta flour available in Indian grocery stores
    2. The flour to water ratio can vary between different brands and varieties of whole wheat flour.
    3. Kneading the perfect dough is pretty much the key step. Knead your dough medium soft.
    4. Leave the dough covered on your countertop for 15-20 minutes before rolling out
    5. 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 
    6. While rolling out, start from the center. As the dough rolls out, start rolling more towards the edges. The edges have to be flat and thin
    7. Make sure you do not put too much pressure while rolling the dough. This may make the fulka thin in parts and hard to puff up
    8. Preheat the pan before placing the rolled out phulka
    9. Last but not the least, patience and practice make perfect phulkas 🙂
    roti served with green beans

    Process

    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's 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 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. 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).

    photos 1 through four showing how to make roti dough

    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 the sides. Dip it back in flour if it starts to get sticky and form 6 to 8-inch roti. (photos 5 - 8).

    photos five through eight showing how to roll roti

    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 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 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. (photos 9 - 12).

    photos nine through twelve showing how to cook roti

    Storing

    It's best to serve and enjoy hot roti's immediately. If I am making them ahead of time, I keep them in a hot pot casserole that keeps the roti's 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's can also be frozen.

    To reheat, simply wrap 2 to 3 roti's in paper towels and microwave for 20 to 30 seconds. You can also reheat them on a stovetop pan or griddle.

    putting ghee on cooked roti

    Troubleshooting

    Here are some of the issues you may have while making rotis, and how to fix them:

    1. 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 mins.
    2. 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 mins.

    Here are some of the vegetarian dishes my family enjoys frequently with fresh homemade roti's:

    • 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

    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. These healthy flatbreads 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

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    puffed roti
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    4.84 from 12 votes

    Roti

    Everyday Indian thin flatbreads made with whole wheat flour
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Breads, dinner, Lunch
    Cuisine: Indian
    Servings: 8
    Calories: 252kcal
    Author: Archana Mundhe

    Equipment

    • Rolling Pin
    • Rolling Board
    • Pair of Tongs
    • Tawa
    • Kitchenaid Stand Mixer
    • Casserole

    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.

    Video

    Notes

     
    1. 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 
    2. Leave the dough covered on your counter top for 15-20 minutes before rolling out
    3. While rolling out, start from the center. As the dough rolls out, start rolling more towards the edges. The edges should be flat and thin
    4. Make sure to not put too much pressure while rolling the dough. This may make the fulka thin in parts and hard to puff up
    5. Preheat the pan before placing the rolled out phulka

    Nutrition

    Calories: 252kcal | Carbohydrates: 43g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 586mg | Potassium: 218mg | Fiber: 6g | Sugar: 1g | Calcium: 22mg | Iron: 2mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Bhagya says

      August 02, 2020 at 6:28 am

      Hi, looks so soft. Where can i buy the Indian tawa, rolling pin and rolling board in Sydney?

      Reply
      • Archana says

        August 03, 2020 at 8:19 am

        Hi Bhagya, I am so sorry but I am not sure where you can buy in Sydney. Try your local Indian grocery stores?

        Reply
    2. Bindu says

      December 17, 2020 at 9:44 am

      Hi Archana

      What Kitchenaid standup mixer are you using? I was thinking of buying one and wanted one which is ideal for chappati.

      Reply
      • Archana says

        December 17, 2020 at 4:29 pm

        I have Kicthen aid 6 QT Professional series

        Reply
    3. Maria says

      January 04, 2021 at 10:16 am

      Can you use white flour instead of whole wheat flour?

      Reply
      • Archana says

        January 04, 2021 at 10:42 pm

        yes, the texture will be a bit chewy bit the taste will be delicious.

        Reply
    4. Aarthi says

      March 23, 2021 at 11:54 pm

      This is so perfect, I used Aashirvaad Whole Wheat Flour and the rotis were so soft for longer time.

      Reply
    5. Sne3103 says

      February 05, 2022 at 3:59 pm

      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!5 stars

      Reply
      • Archana says

        February 05, 2022 at 6:19 pm

        Thank you so much for the feedback!

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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