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Cooking With Anadi
12K subscribers · soft, chewy flatbread with char and smokiness from the pan
This paratha is completely different than a regular layered paratha. In a lot of ways, it is a much simpler version, since there is no need to fold the dough into layers. The paratha is made of 100% all-purpose flour, and are incredibly soft which makes them great for wraps.
Back in the small town of Jaunpur, Uttar Pradesh, India, I remember enjoying the most incredible egg roll — which I’ve actually adapted my own recipe to make from home, check out these Spicy Indian Egg Rolls so you too can have them! - from a street food stall. I can still remember the way the chef cracked an egg onto the pan, covered it with a soft, white/maida paratha and made the best egg rolls I have ever enjoyed.
We eventually started enjoying these paratha as rolls with a slightly spicy, tangy potato stuffing. I remember dousing mine in ketchup to the dismay of my family. It is just so good!
Can I Substitute a Classic Layered Paratha with a White Paratha?▼
Technically you can, but let me tell you why I think you should stick with the Classic Layered Parathas. While the maida parathas are great, and are highly recommended for wraps and rolls, with curries, the complexity in flavor brought by the atta/wholemeal wheat flour is unmatched.
I like keeping the distinction between the two types of bread so I get to enjoy the best of both worlds.
If you like that these breads do not require layering, you can adapt my layered paratha recipe and cook it using the directions below. The taste will be similar, but I recommended that you try not to let the layers become intimidating. This is actually easier than folding clothes!
3 Steps to Get the Perfect Wrap Bread!
Combine flour and water and knead into a soft, pliable dough. Let the dough rest for 20-30 minutes.
Divide the dough into 3 equal portions, using flour for dusting, roll each portion into a thin, flat disk.
Heat tawa pan on medium-high heat, place rolled out disk on pan and cook until small bubbles appear. Turn once and cook the other side. Add ghee while cooking and top as desired.
Frequently Asked Questions
What is this white paratha used for?▼
It’s a soft, plain all-purpose-flour flatbread that makes a perfect wrap or roll base — neutral enough to hold just about any filling.
How do I keep wrap parathas soft and foldable?▼
Cook them just until set with light brown spots over medium-high heat — don’t overcook, or they’ll crisp up and crack when you roll them. A little ghee on top keeps them supple.
Can I make these ahead for meal prep?▼
Yes — stack the cooked parathas with parchment between them and keep them wrapped, then warm briefly before filling so they stay foldable.
What can I fill these wraps with?▼
Anything from tikka or kebabs to paneer bhurji or sautéed veggies — they make a great roll or kathi-roll base.
Tools Needed
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make soft, chewy white paratha at home with this easy recipe. Perfect for wraps and rolls, these Indian flatbreads come together quickly with simple pantry ingredients.
Stovetop
5.0 · 1 rating
10 min
Prep
10 min
Cook
20 min
Total
3
parathas
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
- (125 g) all-purpose flourShop →
- water(as needed)
- (15 ml) ghee (optional, to top) · make your ownShop →
Instructions
- 1
Add the flour into a mixing bowl. Using your hands or a stand-mixer, start mixing the flour and gradually add water until you've reached a soft but not sticky consistency with the dough.
Add the flour into a mixing bowl. Using your hands or a stand-mixer, start mixing the flour and gradually add water until you've reached a soft but not sticky consistency with the dough.
- 2
Once the dough is ready, roll it out using a rolling pin and divide it into 3 equal portions. Form dough balls and roll out each one further into flat discs.
Once the dough is ready, roll it out using a rolling pin and divide it into 3 equal portions. Form dough balls and roll out each one further into flat discs.
- 3
Heat a tawa or any pan on medium-high heat. When the pan is hot, gently lay the rolled out dough onto the pan. Cook until you see bubbles begin to form, then flip onto the other side. Apply ghee on the surface, flip and do the same on the other side. Cook until you see a light golden-brown color.
Heat a tawa or any pan on medium-high heat. When the pan is hot, gently lay the rolled out dough onto the pan. Cook until you see bubbles begin to form, then flip onto the other side. Apply ghee on the surface, flip and do the same on the other side. Cook until you see a light golden-brown color.
- 4
Repeat with the remaining dough and serve hot!
Repeat with the remaining dough and serve hot!
Nutrition per paratha
195
Calories
4g
Protein
32g
Carbs
5g
Fat
1g
Fiber
0g
Sugar
2mg
Sodium
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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