top of page

Sign up for emails on super healthy, delicious plant-based recipes, cooking tips, events, announcements & the latest on plant-based nutritional research.

Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Phulka Roti

Paper thin Phulka Roti are made from whole durum wheat (atta) flour. Traditionally cooked on a tava, a flat cast iron griddle, then puffed up over an open flame, Phulka Roti do not include added fats or oils. It is fun to whip up a batch of puffy, tender whole wheat phulkas to accompany any soup or stew.


Prep 40 minutes   

Cook 30 minutes    

Makes ten 6-inch roti


200 grams atta flour, plus more for dusting

½ teaspoon shiro (mild, white) miso paste

250 grams boiling water


  • Add atta flour to a medium bowl, and pour in boiling water little by little, mixing with a spoon and switching to your hand as soon as it is cool enough to handle. Add the shiro miso before you finish adding the boiling water, mixing it in as uniformly as you can. Pour the water in little by little, kneading as you go, just adding enough water to achieve a very soft, pliant, moist and squishy (but not wet) dough.
  • Knead the dough for 10 minutes, folding and pressing with your knuckles or with the heel of your palm. Test by breaking off a piece and rolling it into a ball. If you see defined cracks, add a bit more hot water. When the dough passes the smooth ball test, cover the bowl and allow the dough to rest for 30 minutes.
  • Using a scale, weigh the dough and divide it into 10 equal pieces, rolling each into a ball before replacing the balls in the bowl. Cover the bowl with wrap or a cover to retain moisture. 
  • Heat good quality non-stick tawa or non-stick skillet over medium-low heat, for 5 minutes. Turn on another burner on medium-low. As they both heat up, roll out your first Phulka Roti.
  • Take the first piece of dough and flatten it into a fat disc. Dust it with flour and dust a cutting board as well.
  • Use a small tapered belan, an Indian rolling pin or a piece of wooden dowel to roll the disk into a thin circle, 6 or more inches in diameter, flipping and dusting it if the dough is sticky and adheres to the belan or to the board. Roll the edges flatter than the center.
  • Pass the roti from one hand to the other a few times to shake off any loose flour.
  • Place the Phulka Roti on the hot tawa or skillet. Cook it until you can see bubbles begin to appear under the roti’s surface. Peek underneath to see if the underside is lightly blistered, here and there.
  • Transfer the roti, flipping it over so the uncooked surface faces down, directly onto a hot burner. If your dough is sufficiently thin, moist and well kneaded, your Phulka will puff up as steam is released internally. Cook just long enough to blister lightly.
  • Phulka Roti are best served immediately, while they are puffed up, but if you must, you can keep them warm by transferring them to a bowl, lined and covered with a clean kitchen linen to stay warm and moist. The Phulkas will deflate but still be tasty. 
  • Don’t fret if your roti fails to blow up like a balloon. Practice makes perfect. They will still taste delicious.
  • Roll and cook the remaining 9 Phulka Roti.


Phulka Roti

    Cathy's Card
    bottom of page