Phulka – How to make soft phulkas – Roti Recipe

November 22, 2016 BasicsRoti/Paratha  10 comments

Phulka or roti or chapathi however it is called is an Indian flat bread made with wheat flour. I make phulkas almost daily during weekdays. It is actually not a difficult task to make. All it needs is some practice. I have had a lot of requests to show how to make it. So here is the recipe with step wise pics and video!! I realise that the most easiest, basic recipe posts happen to be a little lengthier than the other posts. I have tried to explain as much as possible. Do ping me for more queries!!

Here is the video..


Now to the recipe…


How to make Phulka My Magic Pan


[Preparation Time- 10 mins : Cooking Time – 15 mins]

Phulka Ingredients :

  • Wheat flour – 1 cup
  • Salt – as needed
  • Ghee or Oil – 1 tsp
  • Water – as needed


How to make Phulka My Magic Pan



  • Take wheat flour, salt and ghee in a wide bowl. Add water little by little to make a soft dough. The dough should not be hard. It must be soft and easy when u press the dough with your fingers. Keep it covered until use.

Step Step_0854

  • Make small balls from the dough and keep it ready. Use a roller pin to flatten it uniformly into a chapathi. Dust it with flour as and when needed. Make it as thin as possible.

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  • Meanwhile heat a tawa and transfer the roti to it. When u see bubbles coming up, flip and cook it on the other side. U can see in the picture that it is half cooked on both the sides.

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  • Remove the roti from the tawa and transfer it to direct flame (medium flame). It will puff up just like a poori. Now flip it to the other side and cook. All this will only take a few seconds. Take it off the flame.

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Thats it!! Soft Phulka is ready!

Serve hot with any side dish of your choice!!


How to make Phulka My Magic Pan



  1. First and foremost step is to get the dough right. If the dough is not soft and pliable, it will not result in soft Phulkas. Make sure to add the right amount of water.
  2. I normally do not rest the dough before making the rotis. U can, if u wish for upto 30 mins..
  3. Make sure to roll the rotis as thin as possible. It should be uniform in thickness. If its thick on one side and thin on the other end, it will not puff up.
  4. Do not dust in too much flour while rolling, else the Phulka will be very dry.
  5. Keep the flame in medium always. If the tawa is too hot, the rotis will stick to it and will not puff later.
  6. Use a tong to transfer the phulka to direct flame. While doing this, if u happen to make even a small hole in the rotis, it will not puff up. Dont worry the Phulkas will be soft though.
  7. No oil or ghee is needed to cook the rotis. U can apply ghee to the Phulkas once its done.
  8. U can make these phulkas, wrap it in a soft muslin cloth and keep it in a hot pack. It will not only stay warm but also remain soft.
  9. Without much oil, the speciality of these rotis is the soft texture 🙂
  10. Can make upto 7-8 rotis with the above measurement.

Do not worry if your phulkas dont puff up. All it needs is just a little bit of practice. They will definitely be soft 🙂


How to make Phulka My Magic Pan

10 comments to Phulka – How to make soft phulkas – Roti Recipe

  • marudhuskitchen  says:

    so puffy and perfect phulkas

  • Gloria  says:

    Perfect phulka ..nicely puffed up ..

  • amrita  says:

    lovely video…

  • Anu - My Ginger Garlic Kitchen  says:

    Love how soft and perfectly puffed these phulkas are.

  • Sharmila -The Happiefriends Potpourri Corner  says:

    Lovely Soft Phulkas.. As you said even i prepare it for dinner most of the days..

  • Ameerah  says:

    Perfect phulka …
    Can u give some tips regarding the wheat flour . Which brand is best for phulka rotis

    • Sundari Nathan  says:

      Thank u! I would say any brand is good, the trick lies in kneading the dough. I use Pillsbury, Aashirvaad or sometimes even any locally available wheat flour brand.

      • Ameerah  says:

        Thank u for ur reply ????

  • Sreedar.V.N.  says:

    I am a novice to any cooking. But I religiously followed the instructions and now it’s 16 days. No breaks. People at home are now behind me for MY phulkas. Believe me. Thanks a lot. Practice makes perfect.

    • Sundari Nathan  says:

      Thank u so much 🙂

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