Soft Phulka / Roti Recipe with Tips & Tricks

Step 1: Prepare the Dough

In a bowl, combine 1 & 1/2 cups of whole wheat flour with salt as per taste. Gradually add 1/2 cup plus 1-2 tablespoons of water, kneading until the dough comes together and is semi-soft.

Step 2: Rest the Dough

Cover the dough with a cloth and let it rest for at least 5 minutes. The video shows resting for 10 minutes.

Step 3: Re-knead the Dough

After resting for 10 minutes, knead the dough again for 30-40 seconds until it becomes nice and smooth.

Step 4: Prepare for Rolling

Take a small portion (loi) of the dough and roll it into a smooth ball. Lightly dust your rolling surface (chakla) and the dough ball with dry flour.

Step 5: Roll the Roti

Gently roll the roti, ensuring the sides are thinner compared to the center. Do not apply too much pressure. The video demonstrates using a tapering rolling pin for best results.

Step 6: Cook on Tawa - First Side

Place the rolled roti on a hot iron tawa (griddle) over high flame. Let it cook for 7-8 seconds on one side until small bubbles appear.

Step 7: Cook on Tawa - Second Side

Flip the roti and let the bottom side cook completely until light brown spots appear.

Step 8: Even Cooking (Edges)

Using a cotton cloth, gently press the sides of the roti on the tawa to ensure the edges are cooked evenly and do not remain raw.

Step 9: Puff the Roti (Direct Flame Method)

Lower the flame, lift the roti from the tawa, and place it directly onto the burner. Immediately increase the flame to high. The roti will puff up completely.

Step 10: Apply Ghee (Optional)

Once puffed, remove the roti from the flame. If desired, apply ghee to one side. Keep rotis in pairs and apply ghee as you make them.

Step 11: Puff the Roti (Tawa Method - Alternative)

For an alternative puffing method, after cooking both sides on the tawa, use a cotton cloth to press the roti gently on the tawa. Flip and press again. The roti will puff up on the tawa itself without direct flame.

Step 12: Store Rotis

Keep the cooked rotis covered in a cotton cloth inside a hot pot (roti ka dabba) to maintain their softness and prevent them from becoming soggy due to steam.

• Knead dough till semi-soft, not too hard or too loose.

• Resting the dough for at least 5-10 minutes makes it smooth.

• Use a rolling pin with tapering edges for easier round rotis, especially for beginners.

• Roll gently, making sides thinner than the center.

• Cook rotis on high flame to prevent them from becoming hard or stretchy.

• Press the sides of the roti with a cloth on the tawa for even cooking.

• Keep rotis covered in a cotton cloth in a hot pot to keep them soft and prevent them from becoming soggy.

• Applying ghee is optional.

• Roti can be puffed directly on the burner or on the tawa using a cloth.