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Adjust Servings:
2 cups whole wheat flour
¾ cup water – preferably warm
a pinch of salt (optional)
1 tsp oil (optional)

Nutritional information

172.73 g
31.7 g
10.5 g
8 mg
0 mg


  • Veg
  • 25 mins
  • Serves 4
  • Easy



Phulka is a very common Indian food that that belongs to the diverse family of Indian breads. It is a type of flat bread made using wheat flour and cooked on top of the stove. Phulka is normally eaten at breakfast and served alongside cooked vegetables. The secret to making good phulka is paying extra attention to the kneading process.

Health Benefits

Phulka is made using whole wheat flour, one of the best types of flour available. Unlike processed wheat flour, whole wheat flour maintains its health benefits because it still has the wheat germ, which is the part of wheat that has all the nutrients. Whole wheat is also rich in insoluble fiber which has the ability to function as a probiotic. This helps to improve your gut health and regulate weight gain.

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How to make Phulka

  • Sieve the whole wheat flour into a large mixing bowl.
    • Add ½ tsp of oil and salt.
    • Mix thoroughly.
    • Pour half of the water to the bowl.
  • Knead the dough.
  • Smear remaining ½ tsp of oil over the dough.
  • Cover the dough with cling film or a wet cloth
    • Set aside for at least 10 minutes to rest.
  • Roll the dough into a thick log.
    • Cut the dough into 15 equal sized portions.
  • Roll one dough piece into to a smooth ball.
    • Flatten the ball lightly.
    • Coat it in flour on both sides.
    • Note: Keep the remaining balls covered with a damp cloth while you make the phulka.
  • Heat up the griddle on the stove.
  • Roll the dough pieces lightly from inside-out to create a circle.
    • Place the roti gently on griddle.
    • Flip it after 10 - 12 seconds.
  • Cook the roti for one minute.
    • Flip it over when you begin to see there are brown spots on the underside.
  • Set the stove temperature to high.
    • Remove the phulka off the griddle/tawa and place it directly on the stove.
    • Note: The phulka roti should starts puffing up.
  • Cook the roti over a direct flame for 6 -7 seconds until it puffs up completely.
  • Smear ghee or butter on top surface and keep them aside covered with cloth.


Phulka is referred to as chapatti in certain regions of India.

Suman Bagga

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