Maida in a nutshell
Maida is refined wheat flour: wheat that has been milled so that only the starchy inner part of the grain, the endosperm, is ground into flour, then sifted until it is very fine. The result is a soft, pale flour with a mild taste. It is the standard flour for naan and other leavened breads, biscuits, cakes and many fried snacks.
If you are looking for the contrast with whole wheat atta, our guide to maida vs atta sets the two side by side. This guide stays with maida itself.
How maida is made
The route from grain to maida follows the same early steps as other wheat flours: the wheat is received and checked, cleaned to remove stones, dust and husk, and conditioned so the grain mills cleanly. Then the milling stage separates the parts of the grain and the endosperm is reduced to fine flour. Sifting grades the flour by fineness before it is packed and labelled.
Why the bran and germ are separated
The bran is the outer layer of the grain and the germ is its small embryo. Both are removed during milling so that the flour is fine and pale, and so that the dough is smooth and stretchy. The trade-off is that the finished flour no longer contains what those parts of the grain would have added, which is why maida and whole wheat atta behave and taste differently.
What gives maida its character
Fineness
Maida is milled much finer than atta, which is why it feels silky between the fingers and gives a smooth crumb in baked goods.
Colour and taste
With the bran removed, the flour is creamy white to white and its flavour is mild, so it lets other ingredients come through.
Gluten and dough
Wheat flour contains proteins that form gluten when mixed with water and worked. In maida dough the gluten network is not interrupted by bran, so the dough is typically smooth, elastic and easy to stretch. That is what lets leavened dough trap gas and rise, and what makes it possible to roll pastry thin.
Where maida is used
Breads and naan
Naan, kulcha, bread and buns rely on the stretch and softness that maida dough gives. Restaurant kitchens and bakeries use it for these breads every day.
Biscuits, cakes and bakery items
Biscuits, cakes, rusks and many other baked items use maida for a fine, even texture.
Snacks and pastry
Samosa and kachori pastry, mathri and other fried snacks are commonly made with maida because it rolls out thin and fries crisp.
Everyday cooking
Cooks also use a spoonful of maida to thicken sauces and gravies, or in batters and coatings.
Buying maida for a business
For a bakery, sweet shop or restaurant, the useful questions about maida are practical ones. Is the fineness the same from delivery to delivery? Is the pack sealed and clearly labelled with batch and licence details? Does the supplier explain how the flour is milled and checked? Our checklist for choosing a flour supplier turns these into questions you can ask.
Mamta Bhoj Maida is a finely refined wheat flour made for naan, bakery items and everyday Indian cooking, available in 1 kg, 2 kg and 5 kg packs. If you buy for a bakery or kitchen, read about supply for kitchens and bakeries or bulk flour supply, then send us your requirement. Our unit in Kanpur is described on the flour manufacturer page.
Storing maida
Like any flour, maida keeps best sealed, dry and cool. After opening a pack, close it again or move the flour to a clean, dry, airtight container, and keep it away from direct sunlight, moisture and strong-smelling items. Follow the best-before date on the pack; we do not state a general shelf life here because it depends on the batch.
General information about how these products are commonly made and used. Methods, grades and recipes vary between mills and kitchens.
