About this recipe
Phulka recipe or roti recipe is quite popular in India. But most people struggle to get a perfect soft roti texture after it’s cooked. It’s easy to overlook it and end up getting a crusty roti. After several trial and error attempts, I am here to share my way of cooking phulka roti. I agree to be sent email.
This is a vegan and soy-free roti recipe. You can pack this into a lunch box or take this to potluck parties. Imagine the reaction of your friends when you tell them it’s cooked with little or no oil…
Ingredients notes
Here are a few simple ingredients needed to make a tender and soft roti.
Whole wheat flour: I used the ‘Sujata’ atta brand. I found this brand easier to mix and helps get a smooth batter consistency. You can use any brand of your choice that suits your taste and experience.Water: The amount of water you add is very important! Pay close attention as you add it gradually. Salt and oil: Just one tablespoon of oil is all you need to get the softness you are looking for. For salt, you are better off adding a little less than usual because the curry or dal pairing for roti will make up for the taste.
How to make this recipe
Here is a detailed step-by-step method to make soft phulkas. Mix the wheat flour, salt, water, and oil. Mix the dry ingredients first followed by oil(optional). Add water in small quantities and knead the dough until there are no more lumps. Prepare 1” small balls from the dough and place them aside. Take one roti dough ball and start to roll the dough into flat circles with a rolling pin. Repeat this procedure for all the dough balls. Place a skillet over medium heat. Place the flat dough (roti) on the skillet. When you see the little bumps. Flip the roti on the pan and let the other side of the roti cook on medium heat for 30 seconds or until there are very light brown spots on the side that are facing the pan. Once both sides are half-cooked as noted above, take the pan off the stove and place the roti directly on the flame (medium/high). The side that was cooked initially should be facing the flame. It should fluff up like a big ball. Take it off the flame and place it on a paper towel or a hot box. Spread a little amount of oil or vegan butter, if you so prefer. Serve the phulka roti with your favorite curries like dal fry, kurma, aloo matar, rajma masala.
Expert Tips
Kneading is a key step in getting a soft and puffy roti recipe. do not over knead it but you need a soft dough with no lumps. Your kneading should be soft and gentle. I have not added any extra oil while mixing the dough. If you prefer to add oil while mixing and preparing the dough, that’s fine too. To get a puffy roti and phulka, try to prepare the roti immediately after you roll/flatten them. Try not to let them dry for long periods. Do not overheat the frying pan as the disc tends to stick to the pan. After the Phulka roti is done, place it inside the hot box or your roti container to maintain the soft texture longer. Before serving the phulka rotis, apply a little vegan butter or vegan ghee on top of it for extra flavor. This is an optional step if you do not prefer so.
If you like the phulka recipe why not try my other recipes like
Avocado parathaInstant Pot Black Eyed Peas Curry | Lobia MasalaSpinach ChapatiSweet potato paratha
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