How to Make Soft Phulka (Fulka, Roti, Rotli)

There is nothing that warms the heart (and tummy) like fresh, hot and melt in your mouth soft Phulka or Fulka. Though called by many different names like roti or rotli, phulkas are an integral part of an Indian meal. They can be enjoyed with dry vegetable dishes as well as curries. Try this easy recipe for a classic Indian bread.

Scroll down for detailed video recipe.

Ingredients:

Whole Wheat Flour (Chapati Flour) – 2 cups
Salt – 1/2 tsp
Oil – 4 tsp
Warm Water – 3/4 cup plus additional 1 to 2 Tbsp as needed
All-purpose flour – for rolling and dusting

Method:

1. In a large mixing bowl, mix Chapati Flour and Salt well.
2. Add Oil and mix until all lumps are gone.
3. Add Warm Water a little at a time to form a medium soft dough ball.
4. Add few drops of Oil and coat the dough ball. Cover and let it rest for 15 minutes.
5. Heat Tawa or skillet on medium heat.
6. Knead the dough once again and divide into golf ball size balls.
7. Dip one ball into the All-purpose flour to coat and roll it out into a thin disc. Keep dusting the disc with dry flour to prevent it from sticking to the rolling surface.
8. Shake or rub off excess flour from the disc and place it onto the hot tawa.
9. Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds.
10. Increase the stove heat to High, gently grab the disc with tongs, remove the tawa off of the flame, flip the disc over and place onto an open flame.
11. The disc should balloon up, making it a phulka. Flip it over and cook on the other side.
12. Place the cooked phulka into an insulated container and smear it with Ghee or clarified butter and repeat the process for the remaining dough.

Makes approx 12 phulkas.

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6 thoughts on “How to Make Soft Phulka (Fulka, Roti, Rotli)

  1. Namaste ladies,

    Roti is the very first Indian food I ever made and was truly surprised at how easy AND DELIGHTFUL it is. Since I don’t have a tawa I use my cast-iron griddle. The roti stays on the griddle, gets the brown spots and puffs up just fine. I presume a large flat bottom skillet would also work.

    My question; how do you get the dough disc to turn on its own as it’s being rolled out? I suspect it may have something to do with the type of rolling pin.

    1. Hi Richard,
      Making Rotis Cast iron gives a lovely earthy flavor I’m sure. And yes, any flat iron skillet would work just as well as long as it’s not too thin so there is more control on the temperature.
      Regards to the dough rolling – a few things help. Using dry flour so they don’t stick to the platform or the rolling pin. The circular motion and the right amount of pressure on the edges of the roti while rolling it out, automatically rolls it. Having said that, it takes some practice but it is definitely possible.
      Have fun in your cooking, that’s the key!
      Happy Cooking!

    1. For electric stoves, you can use a stand that props up on top of the element – like a mesh. It’s usually available at most Indian/South Asian grocery stores. If you place the phulka directly on an electric stove, it will stick and burn.
      Hope that helps.

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