Roti Phulkas
Soft, fluffy, and irresistibly light, Roti Phulkas are an essential staple in Indian cuisine, celebrated for their simplicity and versatility. Made with just whole wheat flour, lukewarm water, and an optional touch of salt, these puffed flatbreads are a wholesome, oil-free alternative that pairs beautifully with a variety of curries, dals, and vegetable sabzis. The secret to their signature puff lies in the skillful cooking process on a hot tawa, which creates golden, airy layers. Enjoy them warm, brushed with a hint of ghee or butter for an extra indulgent touch. Quick to prepare and requiring minimal ingredients, this classic Indian bread is perfect for everyday meals or special occasions. Whether you're a seasoned pro or a beginner, this step-by-step recipe ensures delicious, restaurant-style Roti Phulkas right in your kitchen.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour (atta)
- 0.75 cups Water (lukewarm)
- 0.5 teaspoons Salt (optional)
- 1 tablespoon Ghee or butter (optional, for brushing)
Instructions
In a large mixing bowl, combine the whole wheat flour and salt (if using). Gradually add lukewarm water while mixing with your hand or a spoon.
Knead the dough for 8-10 minutes until it is smooth and pliable. If the dough feels too sticky, add a small amount of flour; if it feels too dry, add a teaspoon of water at a time.
Cover the dough with a damp cloth and let it rest for 20 minutes.
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Lightly flour a clean surface and rolling pin. Take one dough ball, flatten it slightly, and roll it into a 6-inch circle, ensuring it is evenly thin.
Heat a tawa or flat skillet over medium-high heat until hot. Place the rolled-out roti on the hot tawa.
Cook the first side for 30 seconds or until bubbles start to appear. Flip the roti using tongs or a spatula.
Cook the second side for 30 seconds, pressing gently with a spatula to help it puff up slightly.
Flip the roti again and cook for another 10-15 seconds. If it doesn’t puff up naturally, press gently around the edges with the spatula to encourage it to puff.
Remove the cooked roti from the tawa and place it in a plate or container with a clean kitchen towel to keep it warm.
Repeat the process with the remaining dough balls.
Optionally, brush the cooked rotis with ghee or butter before serving. Enjoy with your favorite curries, dal, or sabzi!
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 180.0 g | 65% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 1.0 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1013 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
