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.
Phulka or fulka, quite simply means ‘puffed up’. The process involves first rolling out the rotis 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 stove top, simply roast the rotis on the pan on both sides, till they puff up.
Roti’s are unleavened wheat breads, 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.
Types
There are a few different Roti types:
In some parts of western India, the dough is roll 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.
Tips
Before I get into the detailed recipe here are my pro tips for making the perfect phulka:
- Make sure to buy good quality whole wheat flour. I like the Aashirvaad brand atta flour available in Indian grocery stores
- 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 counter top for 15-20 minutes before rolling 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 towards 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 fulka thin in parts and hard to puff up
- Preheat the pan before placing the rolled out phulka
- Last but not the least, patience and practice makes perfect phulkas 🙂
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 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. 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 the 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 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. (photos 9 – 12).
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 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.
Troubleshooting
Here are some of the issues you may have while making rotis, and how to fix them:
- Dough is too hard or dry – If you dough looks hard or if you need to use lot of pressure while rolling your dough is too hard. Add some water and knead the dough again. This process will make you 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 atleast 10 mins.
- Dough is too soft or sticky – The dough should be soft yet not sticky. You may have added more water if you dough is sticky. To fix that simply sprinkle little bit 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 these thin rolled phulka, I also make homemade whole wheat parathas by layering the dough and rolling 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 snack, check out the mildly sweet pumpkin parathas and also the earthy sweet sesame parathas.
Roti
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
- 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 counter top for 15-20 minutes before rolling out
- 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
- 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
- Preheat the pan before placing the rolled out phulka
Nutrition
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