Phulka holds a special place in my kitchen memories. My mom learned the art of making soft, thin phulkas from our close Jain family friends when I was young. Their family has always been very close to us, and even today, we consider them an extended part of our family. Rotis have been a regular part of our meals ever since, and this recipe carries forward that beautiful tradition, resulting in light, tender phulkas that puff beautifully and stay soft.
Phulka / Roti
Ingredients
- 2 cups Wheat flour
- 1 tsp Ajwain (Carom seeds) – optional Crush between palms and add for enhanced flavor.
- ½ tsp Salt
- ¾ to 1 cup Lukewarm water
- 1 tsp Oil
- Ghee to smear on top of the rotis
Instructions
- Now, let's knead!
- In a large mixing bowl, add whole wheat flour, salt, and ajwain.
- Slowly add lukewarm water as needed and knead into a soft, pliable dough. Add a teaspoon of oil and gently shape the dough into a smooth ball. Cover and let it rest for 30 minutes. This helps the dough relax and makes rolling easier.
Let's roll the rotis!
- Divide the dough into 12 equal portions and roll each portion into a smooth ball.
- Take one dough ball, dust it lightly with flour, and roll it into a thin circle. Dust with flour as needed and roll it approximately 5 inches in diameter.
- Place the rolled roti on a hot tawa. Cook on both sides until light golden-brown spots appear.
- Transfer the roti directly onto the flame (or use a phulka/papad stand if you prefer not to place it directly on the flame). Watch it puff beautifully like a puri!
- Remove from heat and smear a little ghee on top while it is still warm.
Serving Suggestions:
- I love serving these soft phulkas with comforting moong dal and a simple sabzi. Add a side of fresh onion salad for a perfect homemade meal.
💛 Lakshmi's Tips
- Resting the dough is an important step for soft, tender phulkas.
- Keep the dough soft—not too stiff—for light and fluffy rotis.
- This can be great for lunch boxes along with some Potato fry
- The dough can be stored refrigerated in a box for 2 days.
- Have an electric stove top? Instead of cooking the roti on the flame, simply turn it over on the pan itself. Using a kitchen towel, gently press the roti until it puffs up.
Wow! Could feel the softness in my mouth..