Authentic Homemade Phulka Recipe: Soft and Fluffy Indian Flatbread

Ingredients

  • 2 cups of whole wheat flour
  • 1/2 teaspoon of salt
  • Water as needed (approximately 1 cup)
  • 1 tablespoon of ghee or oil for greasing

Steps and instructions

  1. In a large bowl, combine the whole wheat flour and salt.
  2. Gradually add water and knead by hand to form a soft dough. The dough should be soft but not sticky.
  3. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
  4. After the dough has rested, divide it into small, equal-sized portions. Roll each portion into a ball.
  5. Take one dough ball and flatten it using your palms. Dust it with flour.
  6. Using a rolling pin, roll out the dough ball into a thin, round disc. Repeat this process with the remaining dough balls.
  7. Preheat a skillet or tawa over medium heat and place the rolled out phulka on it. Cook until you see small bubbles appearing on the surface.
  8. Flip the phulka and cook the other side for about 30 seconds or until it starts to puff up.
  9. Remove the phulka from the skillet and place it directly on the burner flame for a few seconds to puff it up completely. Use tongs to flip it on the flame so it puffs up evenly.
  10. Remove the phulka from the flame and apply a little ghee or oil on both sides. Keep it in a container lined with a cloth to keep it soft.
  11. Repeat steps 5-10 with the remaining dough balls. Your phulkas are ready to serve.

Tools for making

Recipe variations

  • Use all-purpose flour or a combination of all-purpose flour and whole wheat flour instead of only whole wheat flour.
  • Add spices like cumin powder, turmeric powder, or chili powder to the dough for added flavor.
  • Replace water with milk or buttermilk for a richer taste.
  • Add finely chopped onions, cilantro, or green chilies to the dough for a more flavorful phulka.
  • Make stuffed phulkas by adding a filling of your choice like mashed potatoes, paneer (cottage cheese), or spinach.
  • Add grated cheese or herbs like basil or oregano to the dough for a different twist.
  • Make gluten-free phulkas by using gluten-free flour like rice flour or millet flour.
  • For a vegan option, replace ghee or oil with vegan butter or margarine.
  • Experiment with different shapes and sizes of phulkas, such as mini phulkas or square-shaped ones.
  • Serve phulkas with a variety of dips, chutneys, or curries to enhance the flavors.

Recipe overview

Indulge in the warmth and simplicity of Phulka, a popular Indian flatbread, with this easy-to-follow recipe. Handmade with whole wheat flour and cooked to perfection on a skillet or tawa, Phulka is known for its characteristic puff that makes it irresistibly soft and light. This recipe will guide you through the process of kneading the dough, rolling out the Phulkas, and cooking them on the stovetop until they inflate like a balloon. Finished off with a glaze of ghee or oil, the result is a delicious and fluffy flatbread that can be served with any curry or side dish of your choice. It's an essential part of any traditional Indian meal and once you master it, you won't be able to get enough of these delightful rounds of goodness.

Common questions

  1. How do I make the dough for phulka?
    Combine 2 cups of whole wheat flour and 1/2 teaspoon of salt in a large bowl. Gradually add water and knead by hand to form a soft dough. The dough should be soft but not sticky. Cover it with a damp cloth and let it rest for 15-20 minutes.
  2. How do I roll out the phulkas?
    Take a portion of the dough and flatten it using your palms. Dust it with flour and use a rolling pin to roll it out into a thin, round disc. Repeat this process with the remaining dough portions.
  3. How do I cook the phulkas?
    Preheat a skillet or tawa over medium heat and place the rolled out phulka on it. Cook until you see small bubbles appearing on the surface. Flip the phulka and cook the other side for about 30 seconds or until it starts to puff up. Remove it from the skillet and place it directly on the burner flame for a few seconds to puff it up completely. Use tongs to flip it on the flame so it puffs up evenly. Remove it from the flame and apply a little ghee or oil on both sides. Keep it in a container lined with a cloth to keep it soft.
  4. Can I use all-purpose flour instead of whole wheat flour?
    While traditionally phulkas are made with whole wheat flour, you can use all-purpose flour as well. However, the texture and taste may differ slightly.
  5. Can I make the dough in advance?
    Yes, you can make the dough in advance and refrigerate it. Just make sure to bring it to room temperature before rolling and cooking the phulkas.

Serving dishes and utensils

  • Rolling Pin - Used for rolling out the dough into thin discs.
  • Skillet or Tawa - A flat pan used for cooking the phulkas.
  • Tongs - Used for flipping the phulkas while cooking on the skillet and on the flame.
  • Container lined with cloth - Used for storing the cooked phulkas and keeping them soft.
  • Damp cloth - Used for covering the dough while it rests.

Origin stories

Phulka, also known as Roti, is a quintessential part of the Indian cuisine, tracing its origins back to the Harappan Civilization. The art of making Phulka has been passed down through generations and it plays an integral role in the Indian meals. Remarkably, the technique of puffing the Phulka directly on the flame was born out of necessity; it allowed the bread to cook quickly, using the intense heat. The simple flatbread holds a special place in Indian households, symbolizing warmth and unity as it's often shared from the same plate promoting a sense of togetherness.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.