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How to Make Soft and Puffed Roti, Phulka or Chapati

(Last Updated On: September 3, 2017)

Learn how to make perfectly puffed roti, phulka or chapati. Today let’s learn about how to make soft and puffed roti, chapati or phulka on pan. And also how to store them so that they remain soft for long time.

Phulka or roti is a staple food in North India and in my home too. I have been seeing my mom, grand mom making pulka or roti everyday. When I was small and I used to visit my granny’s home, my mom, aunties and grand mom together used to make at least 50-60 chapatis everyday. At that time they used to make roti on chulha ( traditional clay based cooking stove heated with wood or coal ). My sisters and I used to help them and try to roll roti to our best. Those phulkas used to be super soft as the atta or flour was also grinded at home those days. Now things are different, now we use ready made flour and make phulka on stove, so it is harder to keep them soft :). But if you take care of few things, they will come out perfect everytime.


fulka
fulka

Phulka in Hindi means puffed. So if it does not puff it is not truly a phulka. Once your roti is puffed it means it is ready and do not cook it for longer time, otherwise it will become hard and cannot be stored. Sometimes I make crisp (kurkuri) roti which is made by over cooking and charring roti little bit and layering it with ghee or clarified butter. Serve immediately and do not store. Tastes divine !!

If you ever wonder, what to do with left over roti / phulka or Chapati? Check my cool roti pakora recipe and roti cutlets here. You can also dry the leftover roti, heat them little bit and layer them with ghee. Sprinkle some red chilly powder and salt. Super yum!!

fulka
fulka

If you want really soft roti or chapati, do not cook it for long time. Once puffed up just cook it for few more seconds and take it away from heat. Here in the video you can also see how I cooked different sides of roti at different heat levels to keep them soft. You can use them hot and if you want to store them for further use, layer them with ghee and store them in airtight container between the paper napkin.

Here are some useful tips on how to make soft roti or phulka and how to store them so that they remain soft for long time:

1. Always knead a soft and elastic dough. Knead dough for at least 7-8 minutes.

2. Instead of using cold water use warm (not boiling) water for kneading the dough.

3. Use little oil in kneading dough, which makes dough soft.

4. Salt is optional. Sometimes I use same dough for making parathas, for that I add salt.

5. Try to roll chapati with even hands from all the sides. If chapati is not rolled symmetric and even it will not puff up properly.

6. If you want really soft chapati , it is very important that you cook it fast.

7. You can store them in airtight container for later.


Soft and Puffed Chapati or Phulka Video Recipe

Soft and Puffed Chapati or Phulka Recipe Card

Phulka / Chapati/ Roti
 
Prep time
Cook time
Total time
 
Author:
Recipe type: lunch, dinner
Cuisine: Indian
Serves: 7-8 Rotis
Ingredients
  • Whole wheat flour or Atta: 1 cup
  • Salt to taste (optional)
  • Water: ½ cup or less
  • Oil: ½ tsp
Instructions
  1. In a bowl take flour and salt. Mix it properly.
  2. Now add little water at a time and knead and bind the dough.
  3. Knead the dough for couple of minutes with your fist .
  4. Now add oil and knead the dough again for few more minutes.
  5. It should be soft and elastic as shown in video.
  6. Now cover the dough with damp paper towel and let it rest for 20 minutes.
  7. After 20 minutes take some dry flour in hand and knead the dough once again little bit.
  8. Now divide the dough in 7-8 pieces and make a ball.
  9. In a meanwhile heat the pan or tawa at medium high heat.
  10. Now pick one ball and dip it in the flour, flatten it and roll it as shown in video.
  11. Try to roll it even with gentle hands otherwise roti will not puff up properly.
  12. Once roti is rolled, put it on the hot tawa and let it cook for some time till you see little bubbles.
  13. Now turn the roti and cook it till it gets brown spots on down side.
  14. As you see brown spots on down side, put the griddle on the stove and put the roti upside down.
  15. Once roti puffs up, quickly turn and cook it from sides too.
  16. Now take the roti away from the heat , put some ghee and pack it in casserole or airtight container.
Notes
1. Always knead a soft and elastic dough. Knead dough for at least 7-8 minutes.

2. Instead of using cold water use warm (not boiling) water for kneading the dough.

3. Use little oil in kneading dough, which makes dough soft.

4. Salt is optional. Sometimes I use same dough for making parathas, for that I add salt.

5. Try to roll chapati with even hands from all the sides. If chapati is not rolled symmetric and even it will not puff up properly.

6. If you want really soft chapati , it is very important that you cook it fast.

7. You can store them in airtight container for later.

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