Last Updated on 2 months by Neha Deshmukh

Authentic Atta Roti Recipe – Soft Phulkas & Perfect Indian Flatbread

Hey everyone! If there’s one thing that instantly feels like home to me, it’s the smell of freshly made roti. Growing up, my grandmother (Nani) would make a huge stack every evening, and the whole house would fill with this warm, comforting aroma. Today, I’m sharing my go-to recipe for soft, delicious atta roti – and how to get that perfect phulka puff! It’s easier than you think, promise.

Why You’ll Love This Recipe

This recipe isn’t just about making roti; it’s about creating a little piece of comfort. It’s a staple in Indian households for a reason! These rotis are incredibly versatile – perfect with dal, sabzi, yogurt, or even just a dollop of ghee. Plus, they’re a healthy and satisfying addition to any meal. You’ll love how simple it is to make them from scratch.

Ingredients

Here’s what you’ll need to make about 5 rotis:

• 1 cup atta | whole wheat flour (approx. 120g)
• ?? cup water (approx. 180ml – start with less and add more!)
• ?? tsp salt (optional, but enhances flavor)
• ?? tsp oil (any neutral oil like sunflower or vegetable)
• Few drops Ghee | oil as needed (for cooking & finishing)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Atta (Whole Wheat Flour): Types & Nutritional Benefits

Atta is the star of the show! There are different types available. You can find regular atta, multigrain atta, or even specific atta blends for softer rotis. I usually use regular whole wheat atta. It’s packed with fiber and nutrients, making it a healthy choice.

Water: Temperature & Quantity Considerations

Water temperature matters! Lukewarm water (around 30-35°C) helps in forming a softer dough. Start with about ¾ cup of water and add more, a tablespoon at a time, until the dough comes together. Don’t add it all at once – you can always add more, but you can’t take it away!

Salt: To Salt or Not To Salt?

This is a personal preference. I usually add a pinch of salt (about ¼ tsp) to enhance the flavor, but you can definitely skip it if you prefer.

Oil: Choosing the Right Oil for Roti Dough

Any neutral-flavored oil works well in the dough – sunflower, vegetable, or canola oil are all good options. The oil helps to make the roti softer.

Ghee vs. Oil: Flavor & Texture Differences

For finishing, ghee adds a beautiful richness and aroma. But oil works just fine too! Ghee gives a slightly crispier texture, while oil keeps it softer. I often use a mix of both – a little ghee for flavor, and oil to keep things light.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixie jar, add 1 cup of atta. Add salt (if using) and about ¾ cup of water.
2. Cover the jar and pulse until the mixture forms a dough ball. It should come together, but might still feel a little dry.
3. Transfer the dough to a bowl, add about ½ tsp oil, and knead gently with your hands for a minute or two. This helps to incorporate the oil and make the dough smoother. Let it rest, covered, for at least 10 minutes (longer is even better!).
4. Divide the dough into lemon-sized balls. Dust your work surface with a little flour and roll each ball into a roti, about 6-7 inches in diameter. Try to roll it evenly – this takes practice!
5. Heat a tawa (flat griddle) over medium-high heat. Place the rolled roti on the hot tawa.
6. Cook for about 30-45 seconds on each side, until you see small golden spots start to appear.
7. Using a spatula, gently press around the edges of the roti to encourage it to puff up.
8. For phulkas: Carefully flip the roti and place it directly over a medium flame for a few seconds. It should puff up like a balloon! Be careful not to burn it.
9. Smear a little ghee or oil on the cooked roti and keep it covered with a clean cloth to retain its softness.

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, but not sticky. If it’s too dry, add a little more water, a teaspoon at a time. If it’s too sticky, add a little more atta.

Rolling Roti: Techniques for Even Thickness

Practice makes perfect! Start from the center and roll outwards, applying even pressure. If your roti is uneven, gently lift and rotate it as you roll.

Mastering the Tawa: Heat Control & Timing

The tawa needs to be hot enough to cook the roti quickly, but not so hot that it burns. Medium-high heat is usually ideal.

How to Identify When a Roti is Cooked Properly

Look for those golden spots! The roti should be cooked through and slightly puffed up.

Getting the Perfect Phulka Puff

This is the trickiest part! Make sure your flame isn’t too high, and be quick. The roti should puff up almost instantly.

Variations

Want to switch things up? Here are a few ideas:

Vegan Roti

Simply omit the ghee and use oil for cooking and finishing.

Gluten-Free Roti (Alternative Flours)

You can experiment with gluten-free flours like jowar (sorghum) flour, bajra (pearl millet) flour, or a gluten-free atta blend. The texture will be different, but still delicious!

Spice Level: Adding Flavored Oils or Spices to the Dough

My friend loves adding a pinch of turmeric powder or a dash of chili flakes to the dough for a little extra flavor. You can also use flavored oils.

Festival Adaptations: Roti for Special Occasions (e.g., Diwali, Holi)

During Diwali, my family loves making roti with a little bit of semolina (sooji) added to the dough for a slightly coarser texture.

Whole Wheat Roti with Ajwain (Carom Seeds)

Adding about a teaspoon of ajwain to the dough is fantastic for digestion and adds a lovely flavor.

Serving Suggestions

Roti goes with everything! Here are a few of my favorite pairings:

• Dal Makhani
• Aloo Gobi
• Palak Paneer
• Simple yogurt with a sprinkle of cumin

Storage Instructions

Leftover roti can be stored in an airtight container at room temperature for a day or two. To reheat, sprinkle with a little water and warm on a tawa or in a microwave.

FAQs

Let’s answer some common questions:

What type of atta is best for making roti?

Regular whole wheat atta is a great starting point. But feel free to experiment with different types to find what you like best!

How do I know if my roti dough has enough water?

The dough should be soft and pliable, but not sticky. It should come together easily and not crumble.

Can I make roti dough ahead of time?

Yes! You can make the dough a few hours ahead of time and store it in the refrigerator. Just let it come to room temperature before rolling.

What if my roti is too hard?

You probably didn’t add enough water or oil to the dough. Next time, try adding a little more.

How can I prevent roti from becoming dry after cooking?

Keep the cooked roti covered with a clean cloth to retain its softness.

Is it possible to make roti without a tawa?

Yes, you can use a flat, heavy-bottomed pan. It might not puff up as nicely, but it will still taste great!