Udhaiyam Maida 1kg

Udhaiyam Maida is refined wheat flour, milled fine and with the bran removed, so it is soft, white and low in the coarse particles that give atta its character. It makes the stretchy, soft dough that Indian fried breads and restaurant-style breads need, and it behaves like a plain all-purpose flour in baking.

Best for

• Bhatura, naan and poori
• Samosa and kachori pastry
• Cakes, biscuits and general baking

How to cook it

Maida takes less water than atta, so add it gradually. For bhatura or naan, make a soft dough with curd and a raising agent and rest it somewhere warm for two hours before shaping. For samosa pastry, work oil or ghee into the flour first until it holds its shape when pressed, then bring it together with cold water into a stiff dough and rest it thirty minutes, which is what gives a crisp, blistered shell rather than a soft one.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening, in an airtight container.