Phulka (Pulka) Indian Flat Soft Bread
Phulka, which means “to puff” in Hindi, describes the bread’s delightful puffiness when cooked on a stovetop open fire. Made with basic ingredients like whole wheat flour, water, and a pinch of salt. It is light and soft and pairs perfectly with hearty curry, a spiced vegetable dish, or simply with a dollop of ghee or butter. Pulka is sure to elevate your meal.
Making Pulka might feel challenging. My first pulka got burnt, and the second one didn’t puff, but then it was all fun.
If this is your first time in making pulka, be patient and don’t get discouraged. You may need to practice a few times, but then you will master it and making it will be a joy, I promise.
Why Phulka Recipe Stands Out
Whether it’s the health benefits, the versatility, or the ease of making, there are countless reasons why Phulka remains a beloved bread across many households.
- Health Benefits: Phulka is made from whole wheat flour, which is high in fiber and nutrients.
- Versatility: Pulka pairs well with a variety of dishes, from rich curries and grilled meat to simple dals and chutneys.
- Light and Digestible: Unlike some heavier breads, Phulka is light and easy on the stomach.
- Ease of Preparation: Pulka can be made quickly and easily, even by novice cooks, with just a few basic ingredients and simple steps.
- Soft and Puffy Texture: Phulka’s characteristic puffiness, achieved by cooking it directly on a flame, gives it a delightful soft and airy texture that many people love.
- Customizable: Phulka can be tailored to personal taste preferences. You can add herbs, spices, or even a bit of ghee to the dough to create variations and enhance the flavor.
Key Recipe Ingredients
- Whole Wheat Flour (Atta): The Indian Atta is different from the whole wheat found in stores. It contains a mix of other grains.
- Oil: I have used oil instead of butter or ghee to keep the Phulka moist longer.
- Sugar: You read that right. I do add a little sugar to the dough; it helps it stay tender without making it taste sweet.
- Water: Use warm water or hot water if you can tolerate the heat. This also helps the bread stay moist.
Substitutions And Variations
Phulka or Pulka is an easy-to-make Indian flatbread, and here are some of my favorite substitutions and variations to make it delicious:
- Ghee: Instead of oil add ghee to the dough for an enhanced flavor.
- Spices: Add cumin or fennel seeds to the dough. It will give it a good flavor. However, the bread may not puff as much.
- Yogurt: Adding a little yogurt to the dough makes it softer and lighter.
How to Make Phulka
Step 1
In a large bowl, add the dry ingredients and then the oil. Mix well and gradually add the water.
Step 2
Knead until you get a smooth dough, this may take 5 to 7 minutes by hand.
Step 3
Cover the dough for 20 minutes. Make 6 equal-sized balls.
Step 4
Coat a ball with flour and roll it out thin.
Step 5
Place the rolled-out dough on a hot griddle for 4 seconds, then flip it. Cook the other side until you see light brown patches.
Step 6
Remove it from the griddle and place it on an open fire on the stovetop, keeping the side with light brown patches facing up.
Step 7
The bread should puff. When it puffs completely, remove it from the heat and place it in a container or cover it with a cloth to keep it moist.
For a full list of ingredients and detailed instructions, see the recipe card below.
How To Prep Ahead
Take a look at my favorite prep-ahead strategies for this recipe:
- Make the Dough in Advance: The dough for Phulka can be prepared ahead of time. Follow the recipe instructions to make the dough. Wrap it tightly in plastic wrap and refrigerate for up to 2 days. When you’re ready to cook it, take the dough out and let it sit at room temperature for about 10 minutes to soften slightly before rolling it out.
What To Serve With Phulka
- You can use Pulka the same way you use other types of bread. In the morning, you can have it for breakfast, fill it with eggs or vegetables, or wrap it.
- This bread goes so well with curries and gravies.
- Fill it with grilled meat or fish and some vegetables, and use it to make your favorite sandwich.
Frequently Asked Questions
Phulka is a type of Indian flatbread made from whole wheat flour. It is soft, puffed, and usually served with curries or vegetables.
Roll the dough into small balls and then flatten each ball into a thin, even circle about 6-7 inches in diameter. The thickness should be uniform and thin enough to puff up but not too thin that it tears.
Ensure the dough is well-kneaded and rested. Roll it evenly, and make sure the griddle is hot enough. Cooking on high heat and flipping at the right time is crucial for puffing.
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Please Review and Rate
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Phulka Indian Flat Soft Bread
Ingredients
- 2 cups Wheat flour, atta atta
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 ½ tablespoon oil
- 1 ¼ cup warm water
To Roll Out the Bread
- ⅓ cup atta
Instructions
- In a bowl, add the flour, salt, sugar, and oil, rub the ingredients together for at least a minute.
- Add water gradually and knead until you get a smooth not sticky dough. Knead for 5 minutes more.
- Place the dough in a bowl and cover. Leave it at room temperature for at least 20 minutes.
- Knead the dough for few seconds, you will notice that the dough is much softer in texture now.
- Make 6 equal balls from the dough. If you are new to kneading and rolling out, and these happened to be your first Pulkas, then it’s better to keep the balls small in size and instead of 6 make around 8 equal balls to have more control when rolling the dough out.
- Take one ball and dip it in flour, make sure the flour covers all sides of the ball.
- Place the ball on working surface and flatten gently with your hand.
- Roll the ball using a rolling pin starting from the middle to the edges. Try to maintain the round shape, dust with flour whenever needed.
- Heat the skillet on medium-high heat which is number 4 in some stoves. Place the rolled dough on the skillet, wait for 10 seconds then flip the dough.
- Cook the dough until the bottom side gets light brown patches. Remove the bread from the skillet and place the half cooked side of the bread on the high open flame. Use tongs for this step and the next.
- The bread will puff up. Remove from flame and place in airtight container or on a plate but cover with a cloth to keep it moist.
- Please be careful when using an open flame.
Notes
- You also have to be extra careful because you are working with an open flame, and that’s why you will need tongs that can stand the heat of the flame. I use Stainless Steel Wire Rack with a handle to make my pulka. Place it on the open fire and place your pulka on it to continue cooking and it will puff just like when place on direct open flame.
- For good pulka, you need good atta, so make sure to visit your nearest Indian store and buy some. To add more flavor to your bread, you can brush it with some Ghee.
These flatbread turned out simply perfect! Happy New Year, Muna.
Happy New Year Angie 😀