Phulka Roti

I always love replicating what my mum used to cook for us! I love reliving my mum’s life… Dad used to come back from work @ around 6 in the evening, I n my brother used to be back from school/tutions/college at odd times…

No matter what time we reach home, mum always made hot phulka rotis for lunch/dinner! I’m pretty much like her… She too doesn’t prefer to have left-over, specially rotis!!! I have been making all puffed up rotis since I was in school, but I was too lazy to make them often :) Art of making a perfect roti is something I learnt first in kitchen, n yes… I still enjoy making it the same way. This time I asked hubby to click a few pics while I’m making it, n here they are!

Phulka Roti-1

Makes: 5-6


1 cup Wheat Flour
3/4 cup Water
Salt, to taste
1 tbsp Oil
Ghee, to serve

Phulka Roti-2


  1. Mix wheat flour and salt in a big bowl.
  2. Add 1/2 tbsp oil in it and knead a soft dough by adding water gradually as required.
  3. Once done, add remaining oil in it and knead it for 2-3 mins more.
  4. Cover it with a lid or cling wrap and let it rest for 10-12 mins.
  5. Divide the dough in 5-6 equal portions.
  6. Roll them out thin to make them 7-8″ in diameter.
  7. Place it on a flat griddle on low heat.
  8. Once you find bubbles on top, flip it over and cook it for 1/2 min.
  9. After that, hold it with a chapati tong and cook it on direct flame both the sides.
  10. It will puff up like shown in step-wise images.
  11. Brush a little clarified butter (ghee) and serve hot with any gravy!

Phulka Roti-3


  • Make sure you don’t add water at a time as quantity of water depends on quality of wheat flour too.