How to Make Soft Fluffy Pulkha (Indian flatbread) Perfect With Curries, Dals, and Sabzis

Soft, Puffy Indian Flatbread Perfectly Light and Tender. Learn how to make soft and fluffy Pulkha (Indian flatbread) with this easy step-by-step recipe. Perfect with curries, dals, and sabzis. What a delightful culinary journey I'm on, dabbling in Indian cuisine is such a rewarding experience, and making Pulkha (or Phulka) is a beautiful place to start! Your description perfectly captures the essence of this humble yet iconic flatbread. It's one of those foods that seems simple on the surface but requires a gentle balance of technique and patience to truly master, and you’ve hit all the important points!

Kneading the dough just right (not too sticky, not too stiff) is key, and it really makes a difference in how soft the Pulkha turns out. And yes, rolling it evenly is such an underrated skill. A slight bulge or thickness in one area can totally affect how it puffs up. But once you get the hang of it, watching that puff happen is honestly so satisfying, it does feel like magic! That perfect balloon effect always feels like a personal high-five from the food gods.

It’s also lovely that you acknowledged the widespread cultural significance of this flatbread. Its reach across South Asia and into parts of Africa really shows how food can connect cultures across borders. I especially love that you’re exploring the differences and variations like Roti Canai, Tandoori Roti, and Makki di Roti—each with its own charm and technique.

As you explore more, you might enjoy trying Missi Roti (with chickpea flour and spices), Lachha Paratha (layered and flaky), or even stuffed versions like Aloo Paratha. They're all fun takes on the flatbread theme, and each one has its own little quirks and rewards.

I love your adventurous approach to cooking. Keep the stove warm and the flour close—more delicious discoveries await. Now let’s get rolling... literally!

Ingredients

-2 1/2 Cups Whole Wheat Flour (Atta)
-2 Tablespoons Oil (optional)
-1 Glass water for kneading
-Pinch Salt (optional)

Method

-If using the vegetable Oil, add it to the whole wheat flour in a large bowl together with salt

-Add water a little at a time. Make sure to add water gradually to knead the dough. The dough needs to be non sticky but soft

-Start kneading the dough with your hands as you add in water gradually

-Knead into a soft, smooth and pliable dough

-If using the oil, add a Tablespoon at a time as you continue to knead
-knead until the dough is no longer sticky but still soft

-Allow the dough to rest for at least 15 minutes by covering with a tea towel
-Once rested roll out the Pulkha dough into a log like shape
-Cut evenly sized pieces. You do not have to do it this way, but for me cutting the rolled out dough just gave me pieces that were sized almost the same

-Take the pieces that you cut from the log and form into round shaped balls

-Roll the Pulkha dough just thin enough and even on all sides. The shape should not be too thick nor too thin

-For an easier cooking time, roll out all the Pulkha dough balls into round shapes

- Heat a Tawa or Skillet
-Add one of the round shaped Pulkha doughs on it
-Cook the bottom side for a few seconds on medium flame

-When slight air bubbles appear on the top, flip the Pulka and cook the other side very well

-Lift the Pulkha with the help of tongs, flip it and place it directly on the flame
-The side cooked a few seconds should be facing the flame

-Or you can put a wire mesh on your stove top and place the Pulkha to cook
-Once the Pulkha is placed on the flame, it begins to puff up
-Remove the Pulkha immediately to avoid it burning and loosing its softness

-Place the Pulkha on a plate, cover with kitchen towel to keep warm as you finish with the rest of the Pulkhas
-Once done, apply Ghee or Butter on both sides of the Pulkha while they are still warm

-Serve hot with vegetable stir fries, curries and even Raita

-Applying Ghee or butter to the cooked Pulkha helps it to maintain softness for a long time

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PULKHA (INDIAN FLAT BREAD)

by Mulunga Alukwe August-22-2017

Ingredients

• 2 1/2 Cups Whole Wheat Flour
• 2 Tablespoons Cooking Oil (optional)
• 1 Cup Water
• Pinch Salt (optional)

Instructions

In a large bowl add the Whole Wheat Flour and saltAdd Water gradually and begin to knead the doughKnead until the dough is soft, smooth and pliable. If too soft add a Tablespoon of flour at a time. If it is hard add a Tablespoon of water at a time as you kneadAdd the Cooking oil and continue to knead until the dough stops sticking to your handsAllow dough to rest at least 15 minutesDivide the dough into evenly sized round ballsTake one of the round dough pieces, flour your surface and roll it out into a round layerHeat a Tawa or SkilletAdd one of the rolled out Pulkha dough to itCook the bottom side for a few seconds on medium heatWhen slight bubbles begin to appear on the surface flip the Pulkha and let the second side cook for much longer than the first sideLift the Pulkha from the Tawa/Skillet with tongs and place it directly on the flame on the stove topOnce the Pulkha puffs up remove it from the flame to avoid burning it. Repeat for all other Pulkhas until doneSpread Ghee, Butter or margarine on the Pulkha while they are still hot and seve with curries, vegetables or Raita Dip

Details

Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Yield: 3 Servings

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Fluffy Pulkha

📝 Frequently Asked Questions (FAQs)

Q1: What is a Pulkha?
A: Pulkha (or Phulka) is a type of unleavened Indian flatbread known for its soft, puffed texture achieved by cooking on direct flame after rolling thin.

Q2: How is Fluffy Pulkha different from regular chapati?
A: While both are similar, Fluffy Pulkha is cooked briefly on a hot pan then directly on an open flame to puff up, making it lighter and airier.

Q3: What flour is used?
A: Traditionally made from whole wheat flour (atta), sometimes mixed with all-purpose flour for extra softness.

Q4: Is it vegan and gluten-free?
A: It’s vegan but not gluten-free as it contains wheat.

Q5: Can I store cooked pulkhas?
A: Yes, keep warm in a covered container or wrap in cloth to stay soft. Best eaten fresh but can be refrigerated and reheated.

Q6: What dishes pair well with pulkha?
A: Ideal with dals, curries, vegetable sabzis, and yogurt-based sides.

📊 Nutrition Card – Per 1 medium pulkha (approx. 40g)

Nutrient	Amount	Notes
Calories	~110 kcal	From whole wheat flour
Protein	3–4 g	Plant-based
Total Fat	1–2 g	Typically minimal, from oil used
Saturated Fat	0.2 g	Minimal
Carbohydrates	20–22 g	Complex carbohydrates
Sugars	0.1 g	Naturally low
Fiber	3 g	Good dietary fiber
Sodium	100 mg	Varies with added salt

Dietary Labels

Category	Status	Notes
Vegetarian	✔ Yes	Purely plant-based
Vegan	✔ Yes	No animal products
Gluten-Free	❌ No	Contains wheat flour
Dairy-Free	✔ Yes	No dairy used
Nut-Free	✔ Yes	Safe for nut-free diets

Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.