Easy White Paratha Recipe for Wraps & Rolls

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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.

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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 — 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 flavour 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.

Flour combined with water in a stainless steel bowl during dough kneading for white paratha.

Kneaded white paratha dough ball resting on a speckled granite countertop dusted with flour

Divide the dough into 3 equal portions, using flour for dusting, roll each portion into a thin, flat disk.

Rolled paratha dough being flattened with a wooden rolling pin on a floured surface.

Rolling out paratha dough with a wooden rolling pin on a floured surface.

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.

White paratha cooking on a tawa pan with bubbles forming on the surface, showing the halfway-cooked stage.

White paratha cooking on a dark tawa pan with small bubbles forming on the surface.

White paratha cooking on tawa pan with bubbles forming on the surface and ghee being added.

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.

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