Phulka- A Whole Wheat Puffed Flatbread#BreadBakers

The difference between a Phulka and Chapatti is that the Phulka puffed up on the gas flame, where as a chapatti is made on a tawa/griddle, both are made with whole wheat flour . This is a traditional flatbread which is practically made every day in a Indian household. These Phulka's goes well with any dal, curries or a side dish.
When I got married, did not know how to cook or make phulkas or chapatti. When I started to learn, it used to take me 45 minutes to make 4 chapattis for hubby and me to take for our tiffin, that too they use to be like rubber by the time we had it for lunch. Since this is made every day for our lunch as well as dinner, sometime even for breakfast, slowly I, learnt to make these. How long it took me to master them I really don't remember. But today - 31 years later, can proudly say, am an expert in making flatbreads, be it any type, can make perfectly round ones. So do not hesitate to try these, it can get a little overwhelming in the beginning, but, with experience you can become an expert.
My phulkas or chapatti is always oil/ghee free. Sometimes brush it with desi ghee. Since my daughter is vegan, we mostly have them without brushing it with any oil or ghee. The key to make soft phulkas or chapatti is kneading a soft smooth dough and resting the dough for at least 30 minutes.
1 Cup =250 ML Cup Measurement
Makes 8 Phulkas

2 Cups Whole Wheat Flour
½ Teaspoon Salt - optional
1 Cup Minus 1 - 2 Tablespoons Water
Desi Ghee - for brushing - optional

Let's make the dough

In a large bowl combine the flour and salt, add a little water at a time to make firm soft dough and knead for a few more minutes until smooth. The water quantity depends on flour quality, some flours take more some less.

Set the dough aside to rest covered for minimum 30 minutes.
Knead once again and divide the dough into 6 - 8 balls.

Preheat the tawa/griddle on medium low heat.
Generously dust the work surface with flour and roll each ball of dough into smooth round ball. With the palm of your hand flatten the ball. 
With a rolling pin roll this thin round circle. As you roll them out, you can keep dusting the work surface with flour, this will prevent it from sticking to the work surface.

Baking it as indicated in the steps below.
Place rolled dough on the hot tawa/griddle. In a few seconds you will notice that small air pockets, bubbles start to form on the surface.
At this point immediately flip the rolled dough to the other side and increase the flame to high.
When bottom side has got brown spots and it start to puff, lift the tawa off the flame and place the phulka(using tongs) directly on the flame. 
It will balloon into a spherical shape and puff up immediately.
Therefore this is called a Phulka. This is flame side, so do not over cook or else it will burn, when is puff remove it from the flame.
Remove the phulka from heat, place it on a cooling rack and spread little desi ghee/or oil with a brush on the side facing up (this is optional).
Continue the same process for the remaining balls of dough and the same process of baking them on the tawa. Keep stacking them one over the other. 
To store the phulka, place a ring ( this a cooker ring) on the tin. 
Then place a kitchen towel/tissue on it 
Now place the phulkas they will not get soggy, I made these for both the meals they stay soft till dinner time. Serve the Phulka (Roti/ Chapati) with any gravy or sabzi for a lunch or dinner.
My favorite way to enjoy a just made phulka for breakfast is to brush it with desi ghee or butter and a teaspoon of jam slathered on it.. love love it. Also enjoy this with my favorite fruit, banana or mango like a roll, this I have for lunch or dinner, when I want a change from the regular meal.
My Notes

Making the rolled out phulka dough puff into a balloon comes with practice. So give yourself time if you are new to flatbread making.

Even if your phulka does not puff the first time or the times after, the phulkas that you have made are cooked and edible, so you could enjoy them with your choice of vegetable, curry or any side dish.
Labels: Phulka , Flatbread, Indian Breads, Breads, Bread Bakers, 100% Whole Wheat, No Oil Or Butter, Healthy
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Griddle Breads, a theme chosen by Sneha from Sneha's Recipe.

And don’t forget to check out all the amazing Griddle breads baked by our talented bakers ~
Bread Baker's Event for March 2021- Theme Girddle Breads

Bread In A Frying Pan From Magical Ingredients
Buss Up Shut Bread From Karen's Kitchen Stories 
Buttermilk Scallion Flatbreads From Ambrosia 
Easy Sourdough Pancakes From Food Lust People Love
Ham and Cheese Corncakes From A Day in the Life on the Farm
Homemade English Muffins From Making Miracles
Malabar Partha From Zesty South Indian Kitchen|
Phulka- A Whole Wheat Puffed Flatbread From Sneha's Recipe
Purple Kale Paratha (Kale Flatbread) From Cook with Renu
Sourdough Crumpets From A Messy Kitchen
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Well with your perfect instructions hopefully it won't take me years to learn how to make them properly.

  2. They look so tender, love how they puff!

  3. Fabulous balloon! I bet your family loves these phulka.

  4. Your phulka's are really soft and puffed up well.

  5. What a beautiful puff you got on your phulka, Sneha! Years of practice do make a huge difference! I'm sure you are passing your knowledge on to your daughter.

    My mom likes to tell the story of when she first married my father and she made meatballs for dinner. They were so hard that when he tried to cut one in half with his fork, it jumped out of the plate and onto the floor. Her mother, my grandmother worked full time and hadn't had time to teach her to cook. Fortunately for me, my mother did have time for me and as I got older, so did my grandmother. I consider them both my cooking mentors.

  6. I love that big beautiful puff!!

  7. Awesome phulkas. I love to have them with dal, curries, yogurt, jam or pickle. Love your step by step guidance.

  8. Sneha, your phulkas are perfect. Geeting a puffed up phulka everything shows years of experience and expertise. And, a big thank you for including me in the event :)

  9. Soft and fluffy pulkas sneha. They look so good