Maida Flour

Maida flour, also known as all-purpose flour in some regions, is derived from wheat grains after the bran and germ are removed, leaving behind only the starchy endosperm.
This results in a fine, soft texture that is ideal for preparing baked goods, sweets, and deep-fried foods. Due to its high gluten content, maida provides elasticity and structure, making it suitable for dough-based recipes.
It is widely used in Indian, Middle Eastern, and Western cuisines for preparing items like naan, parathas, samosas, and cookies.
While versatile, maida is often considered less nutritious than whole wheat flour due to the removal of fiber and nutrients during processing.