Soft phulka recipe, how to puff roti, chapati that stays soft for long time. Stepwise photos, video. With tips and tricks for perfect results.
I don’t know about you all, but I learnt this puffing in direct flame very recently when I saw my friend Sangeeta making, when we visited her place once. Before that I knew puffing a roti, but in tawa itself.
That procedure is time consuming than this. When we saw her making right from making dough till puffing, myself and the other friend, both of us were awed.
She made it look like so simple, that we didn’t get scared to try, but we were very eager to try and see. We did tried and we now get a good result, for sure 😃. All the credit goes to Sangeeta.
As clicking the roti when it puffs in direct flame was quite challenging and definitely needs a tripod and all those accessories to click that frame. So I can’t do justice to the picture, but I thought of sharing video, which will be helpful for the beginners.
There is a debate over if directly cooking over gas flame is harmful which I recently came to know. Well if you are in doubt, go for tawa method.
To puff a roti over tawa, use a thin tawa, same procedure. But instead of placing over direct flame, just make sure to flip and cook on high flame in a super hot tawa which makes it puff.
Also key to perfect puffing roti over tawa is to making dough moist enough.
For soft phulka, the method you need to follow are simple:
- Make a soft pliable dough. Knead really well after resting the dough. Resting and kneading helps in bringing gluten out of the wheat and gives soft results.
- Make use of stand mixer or a dough kneader if you have one. They give such a soft pliable dough with un believable results.
- If you are going for the old school way, just knead well. I like to use gloves which makes it fast and tidy.
- Do not over do on dusting. I mean you can be generous, but shake off those excess flour. Otherwise your phulka will look so dry and pale.
- Each time while you dust, make sure to smear your roti with hands to evenly distribute the dusting flour.
- Size and thickness of the roti matters. When you are directly cooking over flame, do not over do on both of these
👩🍳 Perfect results
The tawa – Invest on a good quality roti tawa and keep it dedicated to it. My method is zero oil. If you add oil while cooking you cant puff it.
Heat – If you make too many rotis, the tawa gets too hot which will make the roti stick to the pan. This will also affect puffing. So in regular intervals, make sure to cool the temperature by giving a break or splashing some water. Make sure to keep the flame low if needed.
Rolling – While rolling, do not let it get folded. Patiently roll out seamlessly. Otherwise if there is folded portion, it wont puff as well.
My friend says, for soft phulka, you should flip only twice. The top potion (which we cook less) should go directly over the flame. Not the other side which we flip and let golden spots appear.
The key is cooking it half way and let layer form over direct flame. If it is not cooked evenly and properly half way through, then it wont puff.
Soft phulka recipe | Roti recipe
- 1 cup Wheat flour Atta
- Salt As needed
- ½ cup Water You wont need fully
- Firstly, take flour, salt and mix well in a bowl.
- Add water gradually and mix using fingers.
- Make a soft single mass of dough. Keep covered for 10 to 15 mins.
- Again knead the dough to make it smooth. The dough should be soft and pliable, not hard or sticky.
- If it is too tight, wet your hands with water and knead until it is soft. Repeat if needed.
- If it is sticky, sprinkle some flour and knead until it non sticky.
- Make 6 equal sized balls out of the dough.
- Roll into thin circles, not too thick. The size should be smaller, this makes the roti to fit into the flame and puff easily.
- Heat the tawa, keep in medium high flame and put the roti.
- Wait till small bubbles form and turn within few seconds, dont let it brown.
- Let the other side gets cooked and gets golden brown spots.
- Now turn again and using a tong, put over the flame directly (High flame). The side which we didn't browned too much should be under the flame.
- Wait till it puffs and take it out and brush it with ghee if desired.
- Keep the dough covered all the time and prevent drying.
- Store the made roti/ phulka in hot pack or covered in a towel in a basket.
1. Firstly, take flour, salt and mix well in a bowl. Add water gradually and mix using fingers. Make a soft single mass of dough. Keep covered for 10 to 15 mins.
2. Again knead the dough to make it smooth. The dough should be soft and pliable, not hard or sticky.
3. If it is too tight, wet your hands with water and knead until it is soft. Repeat if needed.
4. If it is sticky, sprinkle some flour and knead until it non sticky.
5. Make equal sized balls out of the dough. I made more so you will see many below. For one cup, you can make 6 phulkas.
6. Roll into thin circles, not too thick. The size should be smaller, this makes the roti to fit into the flame and puff easily.
7. Heat the tawa, keep in medium high flame and put the roti.
8. Wait till small bubbles form and turn within few seconds, don’t let it brown. Let the other side gets cooked and gets golden brown spots.
9. Now turn again and using a tong, put over the flame directly (High flame). The side which we didn’t browned too much should be under the flame.
Wait till it puffs and take it out and brush it with ghee if desired.