Phulka or soft roti recipe – how to make phulkas or soft rotis recipe

Phulka is also called as roti which is a popular Indian flatbread made of wheat flour.  Phulka is basically a puffed up roti and very soft in texture.  It is very healthy too as it is  prepared oil-free and made with only whole wheat flour.  If required, later you can apply little oil on the top of the phulka.  This roti is called as phulka because it puffs up when directly roasted on the stove top.  Phulkas goes very well with dry vegetable sabzi or any gravy dish or plain dal.


Prep Time :  10 mins

Cook Time :  15 mins

Servings :  6-7 phulkas


Whole wheat flour – 1 cup

Salt as per taste (optional)

Oil or ghee – 1 teaspoon

Water as required for kneading the dough


Take a mixing bowl. Add whole wheat flour, salt and oil/ghee.  Add lukewarm water and start kneading the dough little by little. Apply some oil in your hands and knead the dough well till it becomes soft and has a smooth texture.   Add little atta if the dough becomes little sticky.  If the dough is too dry and hard, add little water and then knead again.


Set aside the dough covered for 15 minutes.  Knead once again and divide the dough into equal portions.   Keep some flour for dusting the dough for rolling it. Take one small portion of the dough and toss it on the flour.  Start rolling into a small circle of 2 mm thickness and 5-6 inches in diameter.  Roll it uniformly on all the sides.  Ensure there are no holes in the rolled out dough.


Heat a tawa on  medium flame.   Once the tawa becomes hot, place the phulka on it gently.  Roast for few seconds till  the bubbles start appearing on the top of the phulka.

Once the bubbles start appearing, flip on the other side and cook for another 20-30  seconds till the other side turns light brown.

Then with the help of a tong grip, place the phulka directly on the stove top.  Keep the flame on high.  The roti will start slowly puffing up.  Keep roasting till it gets puffed up completely.  It will take just 5-6 seconds to puff up.  Once the roti gets puffed up, flip on the other side and roast it again on direct flame for another 2-3 seconds.  Phulka is ready.  Reduce the gas to medium and place the phulka on a plate.  Apply some oil or ghee on the top of the phulka.


Repeat the same process with the rest of the dough.  Delicious and soft phulkas are ready to be served with any gravy dish, sabzi or dal.



Ensure to use good quality of wheat flour or atta.  It decides the softness and texture of the phulkas.

Kneading of the dough is very important to get soft phulkas.  Pound the dough with the help of your hand so that it becomes softer.  Dough should neither be too soft nor too hard.

Adding oil or ghee while kneading the dough helps in getting soft rotis.

Flip the roti for roasting, only once, on both the sides.  Repeatedly flipping on the stove makes the rotis hard.

Using lukewarm water for kneading the dough helps for soft rotis.

Keep the flame on high, while placing the rotis on stove top for puffing up.  An evenly rolled up roti puffs up nicely.

Apply oil or ghee, when the phulkas are still hot.  This helps to make the phulkas soft and tender.

Dust out the excess flour before roasting it on the stove top or else phulkas does not turn out soft.


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