Skip to content
India in Nutshell
Sign in
Suggest a correction

Phulka (chapati)

AI-drafted · awaiting admin review

Soft whole-wheat flatbread puffed over an open flame. The daily bread of most of North and Central India.

Region: All of IndiaOccasion: Every mealTime: 30 minServes: About 12 phulkasVegan

Ingredients

  • 2 cups whole-wheat flour (atta), plus extra for dusting
  • About ¾ cup water
  • A pinch of salt (optional)
  • Ghee for brushing (optional; omit for vegan)

Method

  1. Mix flour and salt, add water little by little and knead into a soft, smooth dough. Cover and rest for 20 minutes.
  2. Divide into 12 balls. Roll each into a thin, even circle about 6 inches across, dusting with flour.
  3. Cook on a hot tawa until small bubbles appear, about 20 seconds. Flip and cook the other side until light brown spots appear.
  4. Lift with tongs and place directly on an open flame. It will puff up like a ball within seconds. Turn once.
  5. Brush with ghee if you like and keep warm in a covered container.

History

Wheat is the main grain of North and Central India, and unleavened flatbreads cooked on a tawa have long been the everyday bread there.

Significance

Fresh hot rotis made for each meal are at the heart of home cooking in much of India.

Sources