Phulka, Chapati, and Roti Recipe – Hebbar's Kitchen

Step 1: Prepare the Dough

In a large bowl, take 3 cups of wheat flour. Add 1 tsp of salt and mix well. Add ½ cup of warm water and mix to form a crumble texture. Gradually add more water as required and knead gently to bring the dough together. Punch the dough vigorously for a few minutes. Add 2 tbsp of water and continue kneading gently until the dough is super soft and non-sticky. Transfer the dough to a clean surface and knead gently to form a smooth ball. Place the perfect dough ball in a bowl. Drizzle 1 tsp of oil over the dough and grease it uniformly. Cover the bowl and let the dough rest for 20 minutes. After resting, the dough will be super soft. Gently knead it again without applying too much pressure. Divide the dough into ball-sized portions.

Step 2: Prepare Phulka

Take one ball of dough and dust it with wheat flour. Press gently and roll it into a small, uniform disk using a rolling pin. Do not apply too much pressure. Ensure the phulka has a thin thickness. Dust off any excess flour. Place the rolled phulka on a hot tawa. After half-cooked, flip it over. Cook fully on the tawa until small bubbles appear. Transfer the half-cooked phulka to a direct flame (gas burner grill). Cook until the phulka puffs up completely. Flip it over and cook the other side until it puffs up and has light brown spots. The phulka is ready.

Step 3: Prepare Chapati

Take one ball of dough and dust it with wheat flour. Press gently and roll it into a small disk. Apply half a teaspoon of oil evenly over the disk. Fold the disk in half. Fold it again to form a triangle shape. Dust the folded dough with wheat flour. Gently roll the triangular dough into a larger triangle or round shape, ensuring not to apply too much pressure. Dust off any excess flour. Place the rolled chapati on a hot tawa. Flip it over after a few seconds. Apply half a teaspoon of oil on the cooked side. Flip it again and apply half a teaspoon of oil on the other side. Cook both sides, pressing gently with a spatula, until the chapati puffs up and has golden brown spots. The chapati is ready.

Step 4: Prepare Roti

Take one ball of dough and roll it into a uniform disk (similar to phulka, but can be slightly thicker). Place the rolled roti on a hot tawa. Turn it to cook uniformly. Bubbles will start to appear. Flip it over. Press gently with a spatula until the roti puffs up. Continue cooking until both sides are evenly cooked with light brown spots. The roti is ready.

• Knead the dough until it is super soft and non-sticky for best results.

• Allowing the dough to rest is crucial for achieving soft and pliable flatbreads.

• When rolling, apply gentle and even pressure to avoid tearing the dough.

• Always dust off excess flour from the rolled dough before cooking to prevent burning on the tawa.

• For phulka, cooking directly on a flame after partial cooking on the tawa helps it puff up beautifully.

• For chapati, applying a small amount of oil during cooking helps achieve a soft and slightly flaky texture.

• Phulka: Cooked partially on a tawa and then directly on a flame to puff up.

• Chapati: Rolled with a small amount of oil and folded into a triangle before final rolling and cooking on a tawa with oil.

• Roti: Cooked entirely on a tawa, pressed gently to puff up, without direct flame or oil during cooking.