How to make soft phulka / chapathi under 20 mins
Prep time
Cook time
Total time
Serves: 4
  • 2½ cups whole wheat flour/atta
  • 1 to 1.25 cups water or more if needed
  • ½ tsp salt (optional)
  • 1 to 2 tsp oil or ghee (optional)
  1. In a mixing bowl or plate,add the wheat flour/atta.Add salt to it.Mix it well,so that salt spreads well with atta.Now sprinkle water in small quantity & try to make a soft,non-sticky dough.No problem if the dough sticks lightly to your hand.Knead the dough well for 2 minutes. No need to keep the chapathi dough for rest for long hours, once you made the dough start making the chapathi . Chapathi Dough is ready now Lets make Chapathi.
  2. make small to medium balls of the dough. flatten the ball and then dip in the wheat flour alternatively, you can also dust the rolling board with flour.turn on the gas stove and put the tawa to make it hot. the tawa has to be sufficiently hot to make soft rotis. peferably medium flame, the rotis become hard if we cook in high flame so regulate the temperature while making the rotis. while tawa is getting hot, start rolling the dough ball into a flat round circle.
  3. now put the roti on a hot tawa/griddle.cook one side,when it about to ¼th cooked turn and cook the other side. this should be a little bit more cooked than the first side. Once the brown spots are visible on top,hold the roti with a tong and keep the first side which was cooked, directly on fire. the roti will start to puff.turn and keep the other side on fire. the roti will puff more. avoid burning the rotis and apply ghee or oil on top. Keep in hot box or wrap it with a towel. Hot chapathi or phulka is ready to serve.
making the chapathi dough is very important it should not be too thick neither watery. Little sticky is ok. While making the dough don't add water at time add water little by little and mix well. Don't keep the dough outside if you are making the next day,keep it in fridge. You can keep in fridge for 2 days don't make and keep the dough in fridge for long days.
Adding of hot water,oil, curd while making chapathi is up to you. For weight watchers just mix with normal water itself good and healthy.
while rolling don't dust the chapathi too much with the flour, it makes the chapathi hard. just dip with flour and start making it,alternatively, you can also dust the rolling board with flour.
dont cook the chapathi at very high flame wihle cooking in tawa,it will become hard and also after changing to stove top cook it in high flame otherwise it will not puff up.
Once done keep it in a cloth cover it or in a hot box.
apply oil or ghee on top it nice to have it with dal or sabji.
Recipe by Prema's Culinary at