phulka or roti is an unleavened indian flatbread and is a staple in most of the north indian households.
in north indian homes, roti rules the day. we make and eat rotis in all our three meals. roti gets accompanied with almost everything, be it sabzi, curries, dals, pickles, honey and even curd.. yes, we eat dahi roti as well :)
these rotis or phulkas are made with whole wheat flour and water. i also add a pinch of salt. many people also add ghee or oil while kneading the dough, but that is completely optional.
this indian flatbread is called roti or phulka, but in our homes we call it only roti. phulka is a hindi word meaning puff. these rotis puff up from the dry heat of the flame and can be done in two ways - one you can put directly on the flame to puff or it can be done on the tava itself, as you can see in the pic.
these flatbreads can be made thin to medium thickness as per your liking and can be of any size as you prefer. actually every house has a set size which they make. i usually roll out thin rotis and a bit bigger in size, that's how i've been making all these years.
once the phulka or roti is done, you can apply a bit of ghee or butter all over to keep it soft, but that again is completely optional. rotis are best enjoyed hot from the tava. I usually don't make rotis and keep for having later, instead I prefer rolling fresh ones each time.
there are many variety of rotis prepared in India like roomali roti, makke ki roti, missi roti, naan, tandoori roti and many others.
phulka or roti goes well with sabzi, dals and curries like dahi bhindi, dal lucknowi, green moong dal curry
1. In a mixing bowl take whole wheat flour and mix in the salt.
2. Add little water and start mixing the flour with your hand till all the dough comes together, add little water as and when required.
3. Now start kneading the dough with your knucles till it becomes soft for around 8 minutes.
4. Cover it with a cloth and keep aside to rest for 10 minutes.
5. Now knead it again for around 5 minutes or till it becomes smooth and pliable.
6. Make small to medium sized balls from the dough.
7. Flatten one lightly and dust it with dry flour on both the sides. Keep the remaining balls covered with a cloth while you make the roti one by one.
8. Start rolling them with the help of a rolling pin from inside out till you get a thin round disc. As a beginner you may not get an exact round shape, but that's fine you will get it with practice.
9. Heat the tawa and once it is hot, place the rolled roti. After 10 seconds flip the roti to the other side and put the flame on high. Let it cook for a minute, rotating the roti every few seconds to ensure all sides are evenly cooked.
10. Once you see there are brown spots under side, flip it over and you will see air starts filling up and your roti will slowly puff up. In the process, press with a cloth very gently. Remove from the tava. Alternatively, you can take the roti with the tong and place it directly over the flame with the less cooked side down.
11. Place a cloth napkin in your roti container and keep the rotis directly in them.
12. Lower the flame and repeat the process of making the next roti.
13. When all the rotis are done, cover the rotis with the cloth and seal with lid.
14. Serve hot with sabzi, curries, pickles or use it as rolls and wraps.
 |
| Roti or Phulka |
in north indian homes, roti rules the day. we make and eat rotis in all our three meals. roti gets accompanied with almost everything, be it sabzi, curries, dals, pickles, honey and even curd.. yes, we eat dahi roti as well :)
these rotis or phulkas are made with whole wheat flour and water. i also add a pinch of salt. many people also add ghee or oil while kneading the dough, but that is completely optional.
 |
| Roti or Phulka |
these flatbreads can be made thin to medium thickness as per your liking and can be of any size as you prefer. actually every house has a set size which they make. i usually roll out thin rotis and a bit bigger in size, that's how i've been making all these years.
once the phulka or roti is done, you can apply a bit of ghee or butter all over to keep it soft, but that again is completely optional. rotis are best enjoyed hot from the tava. I usually don't make rotis and keep for having later, instead I prefer rolling fresh ones each time.
there are many variety of rotis prepared in India like roomali roti, makke ki roti, missi roti, naan, tandoori roti and many others.
phulka or roti goes well with sabzi, dals and curries like dahi bhindi, dal lucknowi, green moong dal curry
 |
| Roti or Phulka |
Phulka or Roti Recipe
Author: Razina | Cuisine: Indian | Recipe Type: Main
Ingredients
- 2 cups aata or whole wheat flour
- 1/2 teaspoon salt
- 1 cup of water or as required
- 1 teaspoon oil or ghee (optional)
Directions for making roti recipe
1. In a mixing bowl take whole wheat flour and mix in the salt.
2. Add little water and start mixing the flour with your hand till all the dough comes together, add little water as and when required.
3. Now start kneading the dough with your knucles till it becomes soft for around 8 minutes.
4. Cover it with a cloth and keep aside to rest for 10 minutes.
5. Now knead it again for around 5 minutes or till it becomes smooth and pliable.
6. Make small to medium sized balls from the dough.
7. Flatten one lightly and dust it with dry flour on both the sides. Keep the remaining balls covered with a cloth while you make the roti one by one.
8. Start rolling them with the help of a rolling pin from inside out till you get a thin round disc. As a beginner you may not get an exact round shape, but that's fine you will get it with practice.
9. Heat the tawa and once it is hot, place the rolled roti. After 10 seconds flip the roti to the other side and put the flame on high. Let it cook for a minute, rotating the roti every few seconds to ensure all sides are evenly cooked.
10. Once you see there are brown spots under side, flip it over and you will see air starts filling up and your roti will slowly puff up. In the process, press with a cloth very gently. Remove from the tava. Alternatively, you can take the roti with the tong and place it directly over the flame with the less cooked side down.
11. Place a cloth napkin in your roti container and keep the rotis directly in them.
12. Lower the flame and repeat the process of making the next roti.
13. When all the rotis are done, cover the rotis with the cloth and seal with lid.
14. Serve hot with sabzi, curries, pickles or use it as rolls and wraps.
 |
| Roti or Phulka |
Notes:
- For getting soft phulkas, knead the dough really well, the smoother the dough the softer the phulkas.
- Resting the dough for 10-15 minutes is important as gluten's begins linking and results in soft rotis.
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The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!