Phulkas recipe

Last Updated : 14 Mar 2016


Recipes 122
  • Servings
  • 3
  • Cook Time
  • 6min
  • Prep Time
  • 20min

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Phulka means soft and light. These are unleavened flat bread made out of whole wheat flour and is known for its health benifits. Mostly eaten as a staple food in the Northern and Western region of the country, phulkas are good for health as it comprises of wheat. Authentically round shaped, this bread can be eaten in any time of the day, if you love it. These are cooked on heavy bottomed flat pans before flipping over and cooking on an open flame. The high flame makes the air inflate and that is how we get the phulkas. The first timers can follow my instructions bellow to prepare the recipe of phulkas. I should inform here that it might not become perfect in the first try but will surely get there with a bit of practice.


  • cup whole wheat flour (atta)
  • Salt to taste
  • Water as required to make thick dough
  • A little clarified butter/ghee to apply on the phulkas (optional)
  • A little extra flour for dusting


  • In a bowl mix flour, salt and oil using your finger tips
  • Add water little by little and gather the dough with your fingers
  • Once it comes together, grease your palm with 3-4 drops of oil and knead well
  • If you feel that the dough is sticky, you can add a little more flour and vice versa
  • Once you finish kneading, the dough will not stick to your hands
  • The dough should be soft and have a smooth texture
  • Leave it covered for 15-20 minutes if time permits
  • Divide the dough into equal sized balls
  • Shape it like tikkis by rolling on the palm
  • Keep aside some wheat flour for dusting
  • Take a ball and flatten it with your finger tips
  • Dust flour and using a rolling pin roll out the dough to form a circle of 2 mm-3 mm thickness
  • It should be uniform on all the sides
  • There should be no holes while rolling the dough
  • The roti will not puff up, if there is a hole
  • Heat a tava
  • Once heated, put the rolled out dough on it
  • Cook for a few seconds
  • Flip it over direct flame and cook both the sides
  • The roti will puff up like a balloon
  • Once it puffs, remove it from flame immediately using the tongs or else it will get burnt
  • Apply a little melted ghee or butter and keep it wrapped in a soft cloth in a bowl with lid
  • This will prevent the roti from drying
  • Repeat the same process for the remaining dough



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