Yes, you can absolutely use standard all-purpose flour as a direct 1:1 substitute for maida flour in your flatbread recipe without compromising the final result.
Maida is essentially a finely milled, refined wheat flour made from the endosperm, which makes it virtually identical in composition and culinary behavior to standard Western all-purpose flour. Both contain a moderate protein content (typically around 10 to 12 percent), so your flatbreads will maintain the expected soft, pliable texture rather than turning out dense or overly chewy.
In terms of practical adjustments, you do not need to change the basic ratio. However, because different brands of all-purpose flour can vary slightly in their hydration rate, it is good practice to add your water gradually until a soft, supple dough forms. If it feels slightly sticky, a light dusting of flour will bring it right to where it needs to be.
To keep within your 30-minute weeknight window, allow the kneaded dough to rest covered for at least 10 to 15 minutes before rolling. This brief rest relaxes the gluten network, preventing the dough from springing back when rolled thin and ensuring tender, evenly cooked flatbreads for your curry.
