🇮🇳 IndiaCatalog recipe
Thin whole wheat dough rolled fine and puffed into a full balloon over direct heat — the plain, fat-free roti eaten with dinner most nights of the week.
For 4 servings.
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Mix the flour and salt, then work in the water gradually to form a soft, smooth dough. Knead 5 minutes until it springs back when poked.
Cover and rest the dough 20 minutes.
💡 The rest relaxes the gluten so the phulka rolls out even and puffs cleanly.
Divide into 8 balls. Roll each on a floured surface into a thin, even round about 15 cm across.
Cook on a hot dry griddle about 30 seconds per side, until small bubbles appear and light spots form.
Move the flatbread directly over an open flame, or back onto the very hot dry griddle, for a few seconds until it puffs into a full balloon, then flip once.
💡 It has to be genuinely hot before this step — a lukewarm pan will never make it puff.
Stack in a cloth-lined container to keep soft while you cook the rest; a little butter or ghee brushed on at the table is optional but traditional.
Phulka is the daily flatbread of North and Central Indian households, distinguished from richer parathas by having no fat worked into the dough or brushed on before cooking. The final puff over an open flame is considered proof of a properly rolled, evenly thin dough — a small kitchen skill passed down by watching, not measuring. It's served hot off the stove, one at a time, rather than made in a batch ahead of the meal.
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