The art of making Phulka/pulka
Recipe Type: Main
A healthier staple food in North India, these roti's can be dunked in any gravy to fill your stomach!
  • 2 cups of wheat flour
  • dash of salt
  • water for kneading
  • a tsp of oil
  1. In a big bowl, mix the flour with salt and with the help of water start kneading the flour. Ensure you take time to do this and you don’t hurry up with this process.
  2. Don’t dump too much water and keep pouring water as when required to bring the flour to a dough consistency.
  3. Keep kneading till you get good, soft dough.
  4. Towards the end add a bit of oil to give it a glossy texture.
  5. Once the dough is ready, place it in a container with lid and store it in fridge.
  6. I have always found that when the dough gets to sit in the fridge for 5 to 7 hours it helps. I have never found success in using the dough immediately- it never fluffs up when put on flame.
  7. Take a small ball of dough and flatten it with a rolling pin.
  8. Ensure you roll it evenly. This step is crucial to the success of your roti getting fluffed up when you put on flame.
  9. Once rolled out, place it on a hot pan and allow both the sides to cook.
  10. You will notice that it starts to fluff up a bit.
  11. Now place one side of the roti on a high gas flame and allow it to bloat like a balloon. It happens within a second.
  12. With the help of tongs flip it to the other side.
  13. Allow it to fluff up for a second time.
  14. Don’t overdo and burn/char your roti.
  15. It should be done within seconds and removed from flame within seconds.
  16. Please be cautious when you are using the flame.
Recipe by Honest Cooking at