White/Maida Paratha - Amazing for Wraps

Jun 16

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**White/maida Paratha** is the perfect way to enjoy delicious wraps and rolls. For all of my life, I knew these parathas as Maida/All-purpose flour and enjoyed these as a Sunday treat with Potato Brunch Rolls.

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, 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/Maida Paratha?

Technically you can, but let me tell you why I think you should stick with the Classic Layered Parathas. While the white 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.

Divide the dough into 3 equal portions, using flour for dusting, roll each half 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.

Watch How to Make White/Maida Paratha Here:

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 @cookingwithanadi. Thank you!

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Plain White Paratha Recipe | How to Make Soft Paratha - Indian Flatbread | The BEST Bread for Wraps!https://www.youtube.com/watch?v=4IzzZ7YrHG4&t=7sHow to make plain white soft paratha. Paratha is a simple Indian flatbread that’s perfect for wraps. Homemade paratha uses all purpose flour or maida, water and a bit of oil. This plain paratha recipe will show you how to make the dough and how to roll it out. White paratha is made on a tawa pan, but this recipe will show you what to do if you do not have a tawa pan. Use white paratha for wraps.2021-06-16

Yield: 3 large or 7-8 small parathas

Author: Anadi

White Paratha

You may wonder how do I always have the time to make my own wrap bread from scratch. Well, in this recipe you'll see how super simple it is to do! Whenever you're craving a wrap, there's no excuse to go buy a pack of bread - you can whip out this recipe on the fly and have fresh and tasty bread!

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

1 cup all-purpose flour
Water as needed
1 Tbsp ghee to top (optional)

Instructions

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.
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.
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 colour.
Repeat with the remaining dough and serve hot!