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HOW TO MAKE SOFT PHULKAS
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How to make Phulkas

Soft North Indian phulka recipe with tips and tricks to get a perfect one
Prep Time20 mins
Cook Time15 mins
Resting Time15 mins
Total Time50 mins
Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: Indian flat bread, North indian recipe
Servings: 4
Author: Jeyashri suresh

Ingredients

  • 1 cup whole wheat flour | atta
  • 2 tbsp atta for dusting
  • ¼ tsp Salt optional
  • 1/2 tsp oil for dough
  • Few drops of ghee to smear on phulkas
  • Water to knead the dough

Instructions

  • In a wide bowl add the whole wheat flour, add salt and mix water slowly to make a pliable dough.
  • Add ½ tsp 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.
  • Make into equal sized balls.
  • Keep this covered always. Else it will become dry.
  • Roll them into round rotis dusting in the flour when needed. Do not dust too much as this will turn the roti dry.
  • Heat a tawa and keep it in a medium low flame.
  • Place the rolled roti on the tawa on cook for few seconds.
  • Flip it on the other side.
  • Cook till you see small bubbles.
  • 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.
  • 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.
  • Cover this and keep.
  • You can pack this for lunch box too.

Video

Notes

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 leftover dough for the next day for making chapati.
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 the direct flame flip it soon, if they get overcooked then it will be crispy as papad.
5. Some people will add a tbsp of yogurt while kneading the dough. As I haven’t personally tried this I don’t know how this will come out.
6. The most important thing is making the dough with the 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 making dry rotis.
7. If it is hard then the rotis will become hard. With a few times of practice, you can get it right.