Making Phulka at Home

 

Phulka ( Making it light and healthy)

Roti/ Phulka

Roti is a flat bread from India. Roti is traditionally made with atta/whole wheat flour. The dough is simply atta and water, sometimes a little salt and oil.

Ingredients:

• Wheat Flour  2 cup

• Salt                  1 tsp 

• Oil             2 tbsp

• Water

Method:

1. Knead flour, salt ,oil and water and keep for 10mts

2. make into equal size balls

3. roll out into round shape

4. Keep the tava in the stove in high flame and when it is very hot

5. Put one roti at a time and apply oil and roast both the side 


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1.    Roti and phulka are both types of Indian flatbreads made from whole wheat flour (atta), but they have some subtle differences in how they are cooked and served.

Feature	Roti	Phulka
Type	General term	Specific type of roti
Cooking method	Fully on tava	Tava + open flame (puffed)
Texture	Can be thick or thin	Soft, light, and airy
Puffing	May or may not puff	Always puffed (ideally)
Oil/Ghee	Sometimes used	Traditionally none used

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Learning Points about Phulka

1. Ingredients Needed for Making Phulka

2. Preparing the Dough – Soft and Smooth is Key

3. Resting the Dough – Why It Matters

4. Rolling the Phulka – Even and Thin Circles

5. Cooking on the Tava – First Side, Then Flip

6. Puffing on the Flame – Getting the Perfect Balloon

7. Common Mistakes to Avoid While Making Phulka

8. Tips for Soft and Fluffy Phulkas

9. Storing Phulkas – Keeping Them Soft After Cooking

10. Serving Suggestions – What to Pair With Phulka 

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Resting the Dough – Why It Matters

Resting the dough is one of the most overlooked steps in making soft, puffed phulkas. Here's why it's essential and how to do it right:

1. Helps in Gluten Relaxation

When you knead the dough, gluten forms and tightens up.

Letting the dough rest allows the gluten to relax, making the dough easier to roll out without shrinking or tearing.

2. Improves Dough Texture

Resting makes the dough softer and smoother.

A well-rested dough holds moisture better, which directly contributes to softer phulkas.

3. Makes Rolling Easier

A rested dough rolls out more easily into smooth, even circles without cracking.

It reduces resistance, so you don't have to fight the dough while rolling.

4. Aids in Puffing

Rested dough has a better internal structure that traps steam effectively.

This is what allows the phulka to puff up nicely on the flame.

How Long Should You Rest the Dough?

Minimum time: 20–30 minutes is ideal.

Cover: Always cover the dough with a damp cloth or a lid to prevent drying out.

Longer rest: If you're prepping in advance, you can rest it for up to 1 hour at room temperature. 


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Where are they served - typically in dhabas

Dhabas (roadside eateries) in North India typically serve tandoori roti or naan, some dhabas—especially those with a "home-style" appeal—do serve hot, puffed phulkas. 

While writing about fresh and puffed phulkas, I thought of of dhaba style restaurant by the beach side all over Kerala- from Shanghumugham in Trivandrum to Kasargod Bekel. Imagine the potential of such a restaurant concept, if done correctly. 

What if this style of dhaba is started around the coastal side of St Andrews Beach!