Soft Phulka (Roti / Chapati)
Soft Phulka is an everyday whole wheat roti cooked on a tawa and finished over flame until it puffs with light brown spots.
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30 mintotal
Prep 15 min · Cook 15 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes dough resting time; active kneading, rolling, and cooking takes about 25 minutes.
Method
In a large bowl, combine whole wheat flour and salt. Gradually add lukewarm water and mix to form a soft dough.
Knead the dough for 5–6 minutes until it feels smooth, soft, and elastic. Add oil at the end and knead briefly to coat.
5–6 min
Cover with a damp cloth and let the dough rest for at least 15–20 minutes. This step is crucial for gluten relaxation and softer phulkas.
15–20 min
Divide the dough into lemon-sized balls and roll them between your palms to make smooth rounds without cracks.
Flatten a ball, dust lightly with dry flour, and roll evenly applying gentle pressure into a thin 5–6 inch circle.
Heat a tawa on medium-high flame. Place the rolled roti flat onto the hot surface.
When small bubbles appear on the surface (about 20–30 seconds), flip it. Cook until light brown spots appear on the bottom.
20 sec–30 sec
Lift with tongs and place directly on the open flame. Allow the trapped steam to puff it completely into a ball.
Remove from heat, optionally brush lightly with ghee, and store in a covered casserole to lock in the softness.
How to tell it's done
Phulkas should be soft and pliable, with an even puff and light brown spots.
Nutrition
Per serving, from 2 servings.
214kcal
Where the calories come from
- Protein7.9 g14%
- Carbohydrate43.2 g76%
- Fat2.6 g10%
- Sugars
- 0.3 g
- Saturated fat
- 0.4 g
- Fibre
- 6.4 g
- Potassium
- 218 mg
- Calcium
- 26 mg
- Iron
- 2.2 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Use warm water and proper resting time for the softest rotis. Kneading well develops gluten which is essential for uniform puffing.
What to serve it with
Serve immediately alongside piping hot dal, seasonal sabzi, or rich curries.
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