Degchi
Maida (refined wheat flour)
Also written: all-purpose flour, plain flour, refined flour, moyda
- Urduمیدہ
- Hindiमैदा
- Banglaময়দা
Maida is white wheat flour that has been refined and ground fine, much like all-purpose or plain flour in a Western kitchen. It makes a softer, paler dough than atta, which is wholewheat.
Stiff doughs are where it shines. Puri uses 300 g with 2 tablespoons of semolina and kneads firmer than roti dough, Nimki rubs melted ghee into the flour with nigella and cumin before rolling it thin, and Shingara makes a stiff dough that rests for 20 minutes before it is cut and filled.
Soft, risen breads use it too. Tandoori Naan takes 400 g and rests for 2 hours to rise, Sheermal kneads for about 8 minutes then rises for 75 minutes, and Chole Bhature rubs yogurt, baking powder and salt into maida for the bhatura. In sweets, Gulab Jamun uses just 2 tablespoons with khoya to bind the balls.
Because it has no bran, it holds water differently from atta, so follow the water in the recipe rather than swapping flours one for one. Keep it dry and closed, since it clumps in humid kitchens.
Recipes that use it
27 of our 247 recipes call for maida (refined wheat flour). Here are a few to start with.
- Puri
- Tandoori Naan
- Nimki (Savoury Crackers)
- Shingara (Bangladeshi Samosa)
- Sheermal (Saffron Milk Flatbread)
- Chole Bhature