Home Roti/Indian Flat Bread How to make soft phulkas | roti(with video)

How to make soft phulkas | roti(with video)

by Jeyashri suresh
   Phulka| Chapathi| Soft rotis, fluffy unleavened Indian flat breads made with whole wheat. Phulkas or rotis are popular in almost every Indian cuisine. They can be had at breakfast, lunch or dinner. Filled with the wholesome goodness of wheat, they are extremely healthy and easy to digest even for the elderly. Ever since my in laws were diagnosed with diabetes, I started making phulkas regularly for dinner at home. Initially, getting perfectly round and soft rotis was a bit of a struggle. Like
for several other dishes, for phulkas too I got inspiration from my mom who is an expert at making them. With practice, you can get soft and round rotis used to be her mantra. After a few months of practice, I can confidently make soft and round phulkas/rotis. On request from a friend, I have posted a video of the recipe.
Check out the




  • In a wide bowl add the whole wheat flour( I used ashirvad atta) add salt and mix water slowly to make a pliable dough. Add a few drops of oil and cover the dough and keep it aside for 15 minutes to 1/2 an hour.
  • The resting time will release more gluten from the dough and make it even soft.
  • While kneading the dough, do not press hard while kneading. Once it is fully done knead it hard by pressing it nicely.
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  • Keep a small amount of flour for dusting and make the dough into equal balls.


  • Roll them into round rotis dusting in the flour when needed. Do not dust too much as this will turn the roti dry.
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  • Heat a non stick tawa and it should be in a medium low flame.
  • Place the rolled roti on the tawa on cook for few seconds and turn it on the other side.
  • Cook till you see small bubbles.
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  • Take out the tawa from the stove and place this roti on the direct flame and you can see the roti puffs up.
  • When done on one side flip it and cook on the other side. This step you can get fast once you start practicing.
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  • Repeat the same procedure for the rest of the roti dough balls.
  • Normally i use this type of tong to handle this hot phulkas.
  • Brush this with oil or ghee if you want, but without this also the rotis will stay soft.

Here is the video of making puffed rotis. Kindly bear with the poor quality as it was taken early in the morning when i was making rotis for kids lunch box.
Video of how to roll phulkas

  • I served with paneer butter masala on that day. You can have with any SIDE DISH of your choice.


  1. While kneading the dough little milk can also be added as this will give very soft rotis.
  2. If using hot water for making dough, the rotis will be soft but you can not make soft rotis with the left over dough for the next day for making chapathi.
  3. While putting the rotis on direct flame be careful not to make any small tear roti else it won’t puff up.
  4. While putting the roti on direct flame flip it soon , if they get over cooked then it will be crispy as a papad.
  5. Some people will add a tblsp of yogurt while kneading the dough . As i haven’t personally tried this i don’t now how this will come out.
  6. The most important thing is making the dough in a right consistency.Ensure that it should be soft. If it is too watery also then you have to dust this too much and finally end up in making dry rotis.
  7. If it is hard then the rotis will become hard. With few times of practise you can get it right.

I am going on a break for 2 weeks and will be missing all the nice recipes around the blog sphere , i have scheduled few posts during this break time and see you back after a while.
Keep sending mails for any queries and keep visiting my space for new recipes

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Rohini May 29, 2012 - 11:01 pm

Wow... Superb Jey!!! I wish I can master this soon, as my rotis are always amoeba shaped or papad like.. Thanks for the video too!! 🙂 Have a fun-filled vacation..

admin May 29, 2012 - 11:45 pm

Thanks rohini, once u practice you will get it nice, even i have so many disasters in the beginning.

preethiDhinesh May 29, 2012 - 11:48 pm

Nice soft pulkas.

Ramya Bala May 30, 2012 - 12:36 am

Very useful post...softy soft phulkas 🙂

Julie May 30, 2012 - 12:56 am

Nice soft phulkas..great post!!

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RAKS KITCHEN May 30, 2012 - 1:08 am

Looks soft and nicely puffed 🙂 wonderful videos too...

Roshu May 30, 2012 - 1:33 am

A very good post....useful one

Akila May 30, 2012 - 1:50 am

Wow what a perfectly done Phulkas... With video explanation it was superb...

Achu's Amma's Kitchen May 30, 2012 - 2:20 am

nice soft phulkas.good vedio presentation

RENU May 30, 2012 - 2:28 am

wow these r superb...i make rotis regularly.thanks for posting soft rotis.

Reshmi Mahesh May 30, 2012 - 2:42 am

Lovely puffed rotis...Nice detailed post and video..

Hema May 30, 2012 - 3:38 am

Very useful post, I make these often..

RuhguZar May 30, 2012 - 4:27 am

is there a ring that u put on the stove burner?

admin May 30, 2012 - 7:43 am

No I didn't put any ring or mesh on the stove top, my burner has the one ( in built), Somehow i am not good in handling both tawa and a wire mesh(which many people use for making phulkas)

Chitra May 30, 2012 - 5:05 am

Video is too good. it is easily understandable. Nice , clear post. enjoy ur vacation 🙂

gaya3sriram May 30, 2012 - 5:09 am

Hi ,
Nice pictures & video. One question - is there any place in Chennai that sells non stick pan like the one you have?

admin May 30, 2012 - 7:42 am

Hi gayatri, the tawa which i use is the Hawkins brand Futura one. You can get in most of the shops in chennai and i got it from Chennai Ratna stores, Pondy bazzar.

PT May 30, 2012 - 5:36 am

lovely phulkas.. will try this way..

Rinku Naveen May 30, 2012 - 8:16 am

Very very helpful post Jeyashri. Have always wanted to make phulkas. Thanks for sharing. They looks so soft and perfect!

Priya May 30, 2012 - 9:34 am

Love this sodt phulkas..fantastic post.

Anisha Ranjit May 30, 2012 - 1:38 pm

Perfect phulkas

Spice up the Curry May 30, 2012 - 2:06 pm

nice post for beginners. we make phulks everyday with subzi

Aruna Manikandan May 30, 2012 - 2:14 pm

phulka's look perfect jeya and nice video too 🙂

Sharmilee! :) May 30, 2012 - 2:35 pm

Wow looks so soft...nice video tutorial

Anu May 30, 2012 - 3:12 pm

Looks so moist and nice video too.

sathu May 30, 2012 - 4:43 pm

nice ones i usually use milk, but u cannot use it next day, but chapathis comes softly. u can add little sugar and salt to get puffed ones.

Jay May 31, 2012 - 1:49 am

thats super tempting...very nice video ..love it jayashree
good job..:)
Tasty Appetite

Gayathri NG May 31, 2012 - 2:21 am

Looks so soft n delicious phulkas, nice video...

Raji May 31, 2012 - 7:14 am

Nice post Jeyashri...very useful for many people who don't know how to make soft phulkas. I too make the phulkas same way, but instead of non stick I use iron tawa. Keep your videos flowing in..love it.

R.Punitha May 31, 2012 - 7:41 am

Hi Jeyashri ,

Very clear pictorial demonstration Jey.

Easy to catch. Done a nice job.

Keep it up Jey:)

Kaveri Venkatesh May 31, 2012 - 11:39 am

Nice post...soft delicious rotis

Angela K. June 1, 2012 - 1:22 am

Can you use regular flour?

Saraswathi Iyer June 5, 2012 - 3:51 pm

Nice clicks. Even I am making this and its perfect.

தக்குடு June 10, 2012 - 6:04 am

அடடே புல்காவா?? ஓக்கே ஓக்கே! 🙂

villageidiot October 17, 2012 - 4:11 pm

Had phulkas only in restaurants & wondered how they made those very soft. You have unraveled the mystery with this great post. A simple step of cooking it over direct flame make all the difference. It came out very soft to my surprise. Tomorrow I am buying the long tong & wire mesh. Thanks for sharing the secret !!! 🙂

GK Arusuvai December 4, 2012 - 3:21 pm

Tks for sharing....vry useful tips

roopa February 19, 2013 - 5:19 pm

Thank u soooooooooo much. U ve given exactly I was looking out for. I actually don't like eating chapathis & moreover have tried making chapathis which has always been hard which made me quit even thinking abt making rot is. But always loved eating soft Punjabi phulkas @hotel. Now ur blog is like an eye opener for me. Its inspired me totally NW 🙂 will not quit until I become an expert rot I maker. Thanks a ton 🙂 🙂 🙂 ur blog is Perfectly wat the reader is looking out for. Awesome

Total Automation August 17, 2013 - 4:32 am

Though it's daily meal... my mouth is watering only by reading the procedure... thanks for sharing... my rotis never come out round... and soft.. I will keep trying... any idea of this can be done in microwave as I feel it's all about temperature that makes my roti crisp

Jdeviarun Jdevi November 18, 2013 - 9:24 am

Hai its look&tasty

SM. SORIF KHAN April 8, 2014 - 4:51 pm

This article was quite interesting. I am going to read more on your blog. I do agree with everything you are saying.

Clipping Path

Sandhya Parthasarathy January 13, 2017 - 3:52 am

I am living in the apartment which has only induction burner and and not gas stove . When I put it in the induction stove it came like biscuit. Any idea on as how I can avoid it ?

jeyashri suresh January 16, 2017 - 7:26 am

Phulkas will not work on induction. You have to put in the tawa and cook on both sides.

meenakshi August 18, 2017 - 11:33 am

When I prepare dough for chappathi I get white spots here and there on the dough. What may be the reason

jeyashri suresh August 19, 2017 - 9:33 am

It depends on the dough.

jeyashri suresh August 21, 2017 - 1:39 am

Sorry, it depends on the flour, sometimes it happens.


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