Oats and wheat flour phulka

oats and wheat phulka

oats and wheat phulka


  1. Wheat flour  –  one cup (more for dusting)
  2. Oats  –  half cup
  3. Oil –  one tblsp
  4. Salt  –  pinch
  5. Water  – half cup
  6. Ghee  –  one tblsp


Put oats in a mixer  jar and make a powder. In a bowl add oats powder, wheat flour, salt and half tblsp oil. Mix it. Now add little water  and  knead for 5 mins to make a smooth dough. Smear the dough with little oil and knead it again. Cover it and keep it aside for 15 mins. Make even sized round (lime sized) and roll it using a rolling pin. Use wheat flour for dusting. Lay the round phulka on a hot pan. Once you see bubbles on the surface, flip it over and wait for bubbles on this side. Then put the phulka directly on the stove (without the pan) and let it puff up and then keep it aside. Use tongs to hold/flip the phulka. With adequate practice you can master the timing for flips.

Apply ghee on the phulka so that it stays soft.

Note: If you have an electric stove, you should lay the phulpka on a ‘roti grill’ (as seen in the picture above) instead of  directly putting it on the stove.


Prepares five to six phulkas.


30 mins


Once the phulka cools down, it can be stored in an air-tight container in refrigerator. It’ll last for 2-3 days.


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