Soft Puffed Roti (Phulka) from Atta Dough

Name: Soft Puffed Roti (Phulka) from Atta Dough
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 cups (240 g) atta (fine whole wheat flour), plus about ¼ cup (30 g) extra for dusting; ¾ cup (180 ml) lukewarm water, plus up to 2 tablespoons (30 ml) more if needed; ½ teaspoon (3 g) fine salt; 1 tablespoon (14 g) ghee or melted unsalted butter, melted, for brushing the finished rotis (optional)

From the MyKitchenBank Kitchen

Classic Indian roti made from just whole wheat atta, water and salt. The dough rests until supple, then each round is rolled thin and puffed over an open flame into a soft, blistered flatbread.

Prep: 25 min
Cook: 20 min
Wait: 30 min
Total: 1 hr 15 min
Makes: 12 rotis (6-inch / 15 cm)

Save to My Kitchen Jump to recipe

Steps

Before you start

Use fine stone-ground whole wheat atta (such as Sujata or Aashirvaad). Regular whole wheat flour is coarser and absorbs more water.
Measure the water in a jug but add it gradually. Flour brands vary, so you may need 1 to 2 tablespoons more or less.
The dough needs a 30-minute rest, so plan for it before you start rolling.
You need a gas burner for puffing over the flame. If you have an electric stove, see the tips for a skillet-only method.

1
Mix flour and salt
- Add the 2 cups (240 g) atta and the salt to a large bowl.
- Stir with your fingers for 20 seconds to distribute the salt evenly.
- Make a well in the center.
+ Show details− Hide details
Ready when: Salt is evenly mixed and the flour looks uniform.
2
Add water gradually
- Pour in about two-thirds of the lukewarm water (120 ml).
- Using your fingers, draw the flour into the water in circles until shaggy clumps form.
- Add the remaining water a tablespoon at a time, until the flour comes together into a rough mass with no dry flour left in the bowl.
+ Show details− Hide details
Ready when: Dough forms a rough ball and the bowl is mostly clean.
Tip: Hold back the last of the water. Too wet a dough sticks to the pin, and you can always add more.
3
Knead until smooth
- Knead on the counter or in the bowl, pressing with the heel of your hand, folding and turning, for 8 minutes.
- Wet your hands slightly if the dough feels dry, or dust with a pinch of atta if sticky.
- The dough should be soft, like an earlobe, and slightly tacky but not sticking to your hands.
+ Show details− Hide details
Ready when: Surface is smooth and the dough springs back slowly when poked.
Tip: Thorough kneading is what lets the rotis puff and stay soft. Don't cut it short.
4
Rest the dough
- Shape the dough into a smooth ball.
- Cover the bowl with a damp towel or a lid and let it rest at room temperature for 30 minutes.
+ Show details− Hide details
Ready when: Dough feels softer and more elastic, and stretches without tearing.
Tip: Resting up to 2 hours is fine. Keep it well covered so a skin doesn't form.
5
Divide into balls
- Knead the rested dough for 1 minute.
- Divide it into 12 equal pieces of about 32 g (1 oz) each.
- Roll each between your palms into a smooth, crack-free ball.
- Keep the balls covered with the towel while you work.
+ Show details− Hide details
Ready when: Each ball is smooth and about the size of a golf ball.
6
Heat the tawa
- Place the tawa over medium-high heat and let it heat for 3 to 4 minutes.
- Keep the gas burner nearby and free, with tongs ready.
+ Show details− Hide details
Ready when: A drop of water sizzles and evaporates within 2 seconds.
7
Roll out one roti
- Flatten a ball between your palms, dip one side in the dusting atta, and tap off the excess.
- On a clean counter, roll from the center outward, giving the dough a quarter turn after every roll, into an even 6-inch (15 cm) round about 1/16 inch (2 mm) thick.
- Use only enough dusting flour to prevent sticking.
+ Show details− Hide details
Ready when: The round is even in thickness, with no thick center or torn spots.
Tip: Uneven thickness is the most common reason a roti won't puff. Use light, even pressure.
8
Cook first side
- Brush off excess flour and lay the roti on the hot tawa.
- Cook for 20 to 25 seconds, until small bubbles appear on the surface and the edges just begin to look dry.
+ Show details− Hide details
Ready when: Tiny bubbles form and the color shifts from raw to slightly opaque.
9
Cook second side
- Flip with tongs and cook the second side for 25 to 30 seconds, until light golden-brown spots appear on the underside.
+ Show details− Hide details
Ready when: Light brown spots appear on the underside.
10
Puff over the flame
- Using tongs, lift the roti and place it directly over the open flame on the first-cooked side (the side that was down first), with the burner on medium-high.
- It should puff into a ball within 5 to 10 seconds.
- Flip once if needed to cook through, then remove.
- Do not leave it over the flame longer than 15 seconds total.
+ Show details− Hide details
Ready when: Roti balloons fully and has light brown freckles with no raw pale patches.
Tip: Keep hair, sleeves and towels away from the flame, and always use tongs, never fingers. If it doesn't puff, press gently on the roti with a folded towel on the tawa to encourage steam.
11
Brush and stack
- Place the roti on a plate, brush lightly with a little ghee if using, and stack it in a lidded pot or wrap in a towel.
- Repeat rolling and cooking with the remaining balls, rolling the next while one cooks.
+ Show details− Hide details
Ready when: Rotis are soft and pliable when stacked.
Tip: Stacking them while hot traps steam and keeps them soft.

Good to know

Tips

No gas flame? Cook each roti on a hot tawa for about 30 seconds per side, then press the edges gently with a folded towel to coax it to puff. It may puff less but will be tender.
Use dusting flour sparingly. Too much burns on the tawa, tastes bitter and prevents puffing.
If rotis turn stiff, the dough was likely too dry or the tawa too cool. Make the next batch slightly softer and heat the tawa fully.
Roll the next roti while the previous one cooks so the tawa never sits idle.

Make ahead

"Make the dough up to 24 hours ahead. Store it in an airtight container in the fridge, then bring it to room temperature for 30 minutes and knead briefly before rolling. Cooked rotis can be made a few hours ahead and kept wrapped in a towel inside a lidded container."

Storage & reheating

"Room temperature: keep cooked rotis wrapped in a towel or foil for up to 8 hours. Fridge: airtight for up to 3 days. Freezer: layer with parchment in a freezer bag for up to 2 months. Reheat in a dry skillet over medium heat for 15 to 20 seconds per side, or wrap in a damp paper towel and microwave for 15 to 20 seconds. Raw dough keeps in the fridge for 24 hours (not recommended for freezing)."

Substitutions

atta (fine whole wheat flour) → fine whole wheat flour, or half whole wheat and half all-purpose flour. Whole wheat flour absorbs more water, so add extra a tablespoon at a time. The roti will be slightly less soft and earthy.
ghee or melted unsalted butter → neutral oil or unsalted butter. Any fat works for brushing. Skip it for a dry roti.
lukewarm water → warm milk. Gives a softer, slightly richer roti that browns a bit faster.