Flour recipes (atta, maida)

This page gathers the dishes built on flour: whole wheat atta for roti, paratha and puri, and refined maida for samosa pastry, naan, sweets and fried snacks. Start from the bag you have and see what it can become.

Atta absorbs more water than maida, so a dough swapped between the two will behave differently. Follow the quantities and resting times in each recipe.

Storage and swaps: keep atta in an airtight tin because whole wheat flour goes stale sooner than maida. Mixing half atta and half maida gives softer parathas and naan than atta alone. For gluten-free needs, bajra or jowar flour makes flatbreads, but they need hot water and gentle rolling.

This collection has 44 dishes, including Aloo Paratha, Anda Paratha, Puri. A typical recipe takes about 60 minutes, and each one comes with step-by-step instructions and cooking timers.