Maida flour is a variety of flour used to make Indian breads such as parantha and naan. It is also used in Central Asian and Southeast Asian cuisines. Maida is a refined product of wheat. It is extracted from the inner white portion of the wheat after the outer brownish layer is removed. After the flour is ground in a flour mill (Chakki), it is passed through a fine mesh (600meshes per square inch) to obtain Maida. Though sometimes referred to as “all-purpose flour” by Indian chefs, it more closely resembles cake flour or even pure starch. Maida flour is used to make pastries and other bakery items such as bread, biscuits and toast.
Organic world’s Maida flour is comparatively low in gluten and so results in a finer or crumbly texture. It has high extensibility, stretchability and resistance (property by it opposes any deformation or stretching) which is good for making bhatura and naan.