Phulka roti is a puffed up bread made in most Indian households using whole wheat flour, salt and water. It is garnished with a dollop of ghee and served with curries and sabjis.
Phulka or Fulka is a Hindi word that means “to puff.” These flatbreads puff up when they’re cooked in dry heat, which is why they’re called phulka. You can make them puff up by cooking them directly over a flame or on a flat pan called a tava.
Usually, to make phulka, you first partially cook the flatbread on the pan and then finish cooking it over a flame, which makes it puff up.
In Maharashtra, there’s a type of flatbread called “poli,” where the dough is rolled out, layered with oil or ghee, folded three times, and then rolled out again. This layering process is similar to how parathas are made in Northern India. This poli is never roasted on the open flame and is roasted and cooked fully on the tawa.
Phulka roti was a common food in my home when I was growing up. In Nagpur, Maharashtra, where I lived, we had Phulka roti more often than Poli. Poli was usually made for special occasions, especially when serving sweets like kheer or aam ras. It wasn’t until I moved to Pune for my Masters that I realized Poli is more popular in Western Maharashtra, and Phulka roti is not as commonly made there.
Phulka is my favorite type of roti, while Poli is what my husband grew up eating and is his favorite (although if given a choice, he would prefer rice over Poli any day)
Ingredients
Whole wheat flour (atta), water, salt
Instructions
- In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead the mixture into a soft, pliable dough. If desired, you can incorporate a tablespoon of oil or ghee at this stage to enhance the softness of the rotis. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
- After resting, divide the dough into small lemon-sized balls. Roll each ball between your palms to make them smooth and round. Take one ball and dip it into dry flour. Using a rolling pin, roll out the dough ball into a thin, round roti. Ensure the thickness is uniform for even cooking.
- Heat a tawa (griddle) over medium-high heat. Once hot, carefully place the rolled-out roti onto the tawa. Let it cook for about 30 seconds or until you see bubbles forming on the surface.
- Once you notice bubbles, flip the roti using a spatula. Allow it to cook for another 30 seconds. Then, flip it again. Using kitchen tongs, gently pick up the roti, and put it on the open flame,encouraging it to puff up. Flip the roti to ensure even cooking and a golden-brown color on both sides.
- Once cooked through, transfer the Phulka roti to a plate and smear it with a dab of butter or ghee for extra flavor. Repeat the process with the remaining dough balls.
Serving suggestions
- Whole wheat Fulka roti serves as a perfect accompaniment to a variety of Indian curries such as palak paneer, dal makhani, bhindi masala, aloo gobi, baingan bharta, or butter chicken.
- You can also enjoy your Fulka roti with flavorful dals like masoor dal, dal amti, or dal tadka for a nutritious and satisfying meal.
- You may use Fulka roti as a base to make delicious wraps or rolls by filling them with your choice of grilled vegetables, paneer tikka, chicken tikka, or falafel for a portable and flavorful meal option.
- Accompany your roti with a crisp and refreshing salad such as cucumber tomato salad, kachumber salad, or mixed green salad for a lighter meal option.
- Pair your Fulka roti with egg dishes such as masala omelette, egg bhurji, or boiled eggs for a protein-packed breakfast or brunch option.
Tips and Tricks
- Achieving the right consistency of dough is crucial for soft and fluffy rotis. Add water gradually while kneading to avoid a sticky dough.
- You can add a teaspoon of oil or a tablespoon of milk to the dough to make roti more soft and pliable.
- When rolling the dough, avoid using too much dry wheat flour. Use just enough flour to help you roll it out smoothly. Using too much flour can make the flatbread denser. Also, excess flour can burn and stick to the surface of the flatbread while cooking.
- Roll the dough gently and evenly to prevent tearing and ensure uniform thickness. The trick to rolling a round roti is while rolling the dough ball, then the roti should also move in a circular way effortlessly.
- If you’re using an induction stove-top, you can use a baking rack with a handle. Put the partially cooked flatbread on the rack and let it puff up from the stove’s heat. Then, flip it over with tongs or a spatula and cook the other side.
- Keep an eye on the roti while cooking to prevent burning. Adjust the heat as needed for even cooking.
Meal Prep Tip
- You can make and refrigerate or freeze the dough for future use. You can refrigerate the dough for upto 4-5 days, while freeze the dough for upto a month. Just thaw the required amount of dough in the fridge for about 12-14 hours.
- Alternatively the rotis can be refrigerated and frozen for the same duration. To heat up, directly place the rotis on the hot tawa and flip to warm it.
FAQs
Q: Can I make the dough in advance?
A: Absolutely! You can prepare the dough ahead of time and store it in the refrigerator for up to a day. Just make sure to bring it to room temperature before rolling and cooking.
Q: Can I use all-purpose flour instead of whole wheat flour?
A: While whole wheat flour is preferred for its nutritional benefits, you can certainly use all-purpose flour. Keep in mind that the texture and flavor may vary slightly.
Q: How do I store leftover rotis?
A: Allow the rotis to cool completely, then stack them and wrap them in a clean kitchen towel or aluminum foil. Store them in an airtight container in the refrigerator for up to 2-3 days. Reheat them on a tawa or microwave before serving.
Whole Wheat Fulka Roti
Ingredients
- 2 cups whole wheat flour atta
- Water as needed
- Salt to taste
- 1 tablespoon oil or ghee for extra softness
Instructions
- In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead the mixture into a soft, pliable dough. If desired, you can incorporate a tablespoon of oil or ghee at this stage to enhance the softness of the rotis. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
- After resting, divide the dough into small lemon-sized balls. Roll each ball between your palms to make them smooth and round. Take one ball and dip it into dry flour. Using a rolling pin, roll out the dough ball into a thin, round roti. Ensure the thickness is uniform for even cooking.
- Heat a tawa (griddle) over medium-high heat. Once hot, carefully place the rolled-out roti onto the tawa. Let it cook for about 30 seconds or until you see bubbles forming on the surface.
- Once you notice bubbles, flip the roti using a spatula. Allow it to cook for another 30 seconds. Then, flip it again. Using kitchen tongs, gently pick up the roti, and put it on the open flame,encouraging it to puff up. Flip the roti to ensure even cooking and a golden-brown color on both sides.
- Once cooked through, transfer the fulka roti to a plate and smear it with a dab of butter or ghee for extra flavor. Repeat the process with the remaining dough balls.
Notes
- Whole wheat Fulka roti serves as a perfect accompaniment to a variety of Indian curries such as palak paneer, dal makhani, bhindi masala, aloo gobi, baingan bharta, or butter chicken.
- You can also enjoy your Fulka roti with flavorful dals like masoor dal, dal amti, or dal tadka for a nutritious and satisfying meal.
- You may use Fulka roti as a base to make delicious wraps or rolls by filling them with your choice of grilled vegetables, paneer tikka, chicken tikka, or falafel for a portable and flavorful meal option.
- Accompany your roti with a crisp and refreshing salad such as cucumber tomato salad, kachumber salad, or mixed green salad for a lighter meal option.
- Pair your Fulka roti with egg dishes such as masala omelette, egg bhurji, or boiled eggs for a protein-packed breakfast or brunch option.
- Achieving the right consistency of dough is crucial for soft and fluffy rotis. Add water gradually while kneading to avoid a sticky dough.
- You can add a teaspoon of oil or a tablespoon of milk to the dough to make roti more soft and pliable.
- When rolling the dough, avoid using too much dry wheat flour. Use just enough flour to help you roll it out smoothly. Using too much flour can make the flatbread denser. Also, excess flour can burn and stick to the surface of the flatbread while cooking.
- Roll the dough gently and evenly to prevent tearing and ensure uniform thickness. The trick to rolling a round roti is while rolling the dough ball, then the roti should also move in a circular way effortlessly.
- If you’re using an induction stove-top, you can use a baking rack with a handle. Put the partially cooked flatbread on the rack and let it puff up from the stove’s heat. Then, flip it over with tongs or a spatula and cook the other side.
- Keep an eye on the roti while cooking to prevent burning. Adjust the heat as needed for even cooking.
- You can make and refrigerate or freeze the dough for future use. You can refrigerate the dough for upto 4-5 days, while freeze the dough upto a month
- Alternatively the rotis can be refrigerated and frozen for the same duration.
Did you make this recipe?
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