Can you imagine preparing a tender, puffy Indian flatbread with little to no oil? That’s what a “Phulka” roti is all about and that’s what I am sharing today! Phulka roti is an easy and delicious Indian flatbread recipe prepared with wheat flour. It’s a perfect meal option when paired with a side of potato or any dry curry. Check out all the fine details and tricks that go with preparing a Phulka roti with this neat little recipe!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Jump to:
About this recipe
Phulka recipe or roti recipe is quite popular in India. But most people struggle to get a perfect soft roti texture after it’s cooked. It’s easy to overlook it and end up getting a crusty roti. After several trial and error attempts, I am here to share my way of cooking phulka roti.
This is a vegan and soy-free roti recipe. You can pack this into a lunch box or take this to potluck parties. Imagine the reaction of your friends when you tell them it’s cooked with little or no oil…
Ingredients notes
Here are a few simple ingredients needed to make a tender and soft roti.
- Whole wheat flour: I used the ‘Sujata’ atta brand. I found this brand easier to mix and helps get a smooth batter consistency. You can use any brand of your choice that suits your taste and experience.
- Water: The amount of water you add is very important! Pay close attention as you add it gradually.
- Salt and oil: Just one tablespoon of oil is all you need to get the softness you are looking for. For salt, you are better off adding a little less than usual because the curry or dal pairing for roti will make up for the taste.
How to make this recipe
Here is a detailed step-by-step method to make soft phulkas.
Mix the wheat flour, salt, water, and oil. Mix the dry ingredients first followed by oil(optional).
Add water in small quantities and knead the dough until there are no more lumps.
Prepare 1” small balls from the dough and place them aside.
Take one roti dough ball and start to roll the dough into flat circles with a rolling pin. Repeat this procedure for all the dough balls.
Place a skillet over medium heat. Place the flat dough (roti) on the skillet. When you see the little bumps. Flip the roti on the pan and let the other side of the roti cook on medium heat for 30 seconds or until there are very light brown spots on the side that are facing the pan.
Once both sides are half-cooked as noted above, take the pan off the stove and place the roti directly on the flame (medium/high). The side that was cooked initially should be facing the flame. It should fluff up like a big ball. Take it off the flame and place it on a paper towel or a hot box. Spread a little amount of oil or vegan butter, if you so prefer.
Serve the phulka roti with your favorite curries like dal fry, kurma, aloo matar, rajma masala.
Recipe FAQ's
Phulka and chapati both are prepared from wheat flour. but for phulka, one side is cooked on a pan(Tawa), and the other side directly over the flame. On the other hand, chapati is cooked on a pan on both sides.
Do not knead for a long time. Covering the dough with a wet towel for 10 minutes helps in retaining moisture. After you prepare the rotis, store them inside an airtight hot box or cover them with a dry cotton cloth in a covered vessel. This again will help roti retain the moisture and keep them soft and tender.
Expert Tips
- Kneading is a key step in getting a soft and puffy roti recipe. do not over knead it but you need a soft dough with no lumps.
- Your kneading should be soft and gentle.
- I have not added any extra oil while mixing the dough. If you prefer to add oil while mixing and preparing the dough, that’s fine too.
- To get a puffy roti and phulka, try to prepare the roti immediately after you roll/flatten them. Try not to let them dry for long periods.
- Do not overheat the frying pan as the disc tends to stick to the pan.
- After the Phulka roti is done, place it inside the hot box or your roti container to maintain the soft texture longer.
- Before serving the phulka rotis, apply a little vegan butter or vegan ghee on top of it for extra flavor. This is an optional step if you do not prefer so.
If you like the phulka recipe why not try my other recipes like
Related recipes
If you’ve tried this recipe then don’t forget to leave a rating and let me know how you liked it in the comments below, I love hearing from you! Follow me on social media Facebook, Instagram, and Pinterest.
For more delicious vegan recipes such as this sent directly to your inbox, just subscribe to my newsletter.
📖 Recipe
Phulka Roti
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups wheat flour or atta flour
- 3 teaspoon olive oil or any oil works fine - optional
- Salt to taste
- Water - approximately ¾ cup
Instructions
- Mix the wheat flour, salt, water, and oil. Mix the dry ingredients first followed by oil. Add water in small quantities and knead the dough until there are no more lumps. (if required grease the hand with a little oil then knead the dough)
- Prepare small balls from the dough and place them aside.
- Take one roti dough ball and start to roll the dough into flat circles with a rolling pin. Repeat this procedure for all the dough balls.
- Place a skillet over medium heat.
- Place the flat dough (roti) on the skillet. When you see the little bumps. Flip the roti on the pan and let the other side of the roti cook on medium heat for 30 seconds or until there are very light brown spots on the side that are facing the pan.
- Once both sides are half-cooked as noted above, take the pan off the stove and place the roti directly on the flame (medium/high). The side that was cooked initially should be facing the flame. It should fluff up like a big ball.
- Take it off the flame and place it on a paper towel or a hot box. Spread a little amount of oil or vegan butter, if you so prefer.
Video
Notes
- Kneading is a key step in getting a soft and puffy roti recipe. do not over knead it but you need a soft dough with no lumps.
- Your kneading should be soft and gentle.
- I have not added any extra oil while mixing the dough. If you prefer to add oil while mixing and preparing the dough, that’s fine too.
- To get a puffy roti and phulka, try to prepare the roti immediately after you roll/flatten them. Try not to let them dry for long periods.
- Do not overheat the frying pan as the disc tends to stick to the pan.
- After the Phulka roti is done, place it inside the hot box or your roti container to maintain the soft texture longer.
- Before serving the phulka rotis, apply a little vegan butter or vegan ghee on top of it for extra flavor. This is an optional step if you do not prefer so.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Priya Srinivasan
Totally agree on the attempts we make to perfect a phulka! Only recently i started getting a proper phulka. So well explained with detailed notes!!! Wonderful share!
Archana
Beautifully explained phulka. For us these rotis are so easy and there is no thought process involved in making it. You have explained it so beautifully. I love it when my fulka balloons up. It is so satisfying.
Poonam bachhav
Phulka roti is a daily affair at my place. But I do not add salt to it. Though we love ghee smeared ones .
Jagruti's Cooking Odyssey
Phulka rotli is a must in our kitchen, almost every day. Perfect with daal and sabji.
Sapana
Love this everyday staple. Who would not like ghee smeared warm and soft phulka with any sabzi or dal.
Uma Raghupathi
Thanks, Sapana. But we dont use ghee on top. Plain oil or vegan butter taste amazing too 🙂
Lata Lala
The stuff we cook daily, seems so easy to us and look here you have penned it down beautifully with minute details to make it perfect for the world to know.
I love how the fulka roti puffs up every time and drizzle of ghee over it makes it more desirable.
Mayuri Patel
Don't you just love how these rotis puff up? I do! Phulka Rotis is a daily affair in my home, we prefer them to oily parathas. An occasional treat of parathas is fine. The only time I add a bit of salt to the dough is if we are having phulka with aam ras.
Seema Sriram
I absolutely adore thin soft phulkas always. There is nothing more comforting than knowing there is phulkas and dals.