Roti is the general word, but the soft, puffed bread you call phulka is what we made daily on the coal angeethi. A paratha is layered and cooked with ghee, and laccha paratha is its flaky cousin. Those Malabar parottas are from the South, with maida and a different technique entirely.
The real difference is in the love and the puff! My phulka was never just bread; it was a test. If it puffed up fully like a white balloon, it meant my chulha was perfectly hot and my hands were steady. That sigh of steam when you press it? That's home. Take care, beta.
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