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Phulka (A lighter version of chapati)

yields approx.16-18


  • 2 cups whole wheat flour,
  • approx 1/2 to 3/4 cup warm water,
  • 1/2 tsp salt.
  • 2 tsp oil (optional)


  1. Mix flour and salt. Make a well in the center. Put water in it.
  2. Keep folding with hands until a soft pliable dough is formed. If the dough appears sticky, sprinkle some flour while kneading to get a smooth texture. Cover it with a damp cloth and let stand for at least half an hour.
  3. Heat an ungreased griddle. Keep the heat on low-medium. Knead the dough again. Phulkas are smaller than chapatis, so divide the dough into just 1 inch dia. balls.
  4. Place a ball on the rolling board. Flatten it a little bit and dust some wheat flour or rice flour onto it to make the rolling easier. Keep rolling the ball in a circular motion. Try working mostly along the edge so that the edge becomes thin. Do not apply too much pressure while rolling. Make a circle of approx 6 inch diameter.
  5. Dust off excess flour from it and transfer the rolled out circle gently onto the moderately hot griddle. As you start seeing very tiny bubbles, flip immediately and roast the other side just for 15 seconds or so.
  6. Now lift the phulka with a tong and hold it directly over the flame. Keep changing its position on the flame to make sure that the whole surface gets roasted evenly. When flipped over, phulka puffs up nicely on the flame. Remove from the heat when both the sides are well done.
  7. If you like, brush some ghee/oil onto the phulka. Serve phulkas with any curry. If not served immediately, keep them in a covered casserole or tin to retain softness. However, phulkas taste best when eaten fresh.