Niru Maida Flour 3.6kg

Maida is finely milled white wheat flour, softer and smoother than chapati atta because the bran and germ are taken out. It is the flour for layered Kerala and Sri Lankan parotta, naan, bhatura, samosa pastry and the godamba rotti that is chopped into kottu. Niru pack it in a 3.6kg carry bag for kitchens that use plenty.

How to use it

For parotta, knead the maida with salt, a little sugar, oil and warm water into a very soft dough, rest it for at least two hours, then stretch each ball paper thin, coil it and roll it out again before cooking on a hot tawa and crushing it to open the layers. For samosa pastry, rub in hot oil until the flour holds together, then add cold water a spoonful at a time. Maida also bakes cakes and biscuits and coats food for frying.

Good to know

• 100% wheat
• Contains gluten
• Handled bag, 3.6kg
• About 90 servings

For everyday rotis, try Pillsbury Chakki Atta 2kg, and browse all our maida and wheat flour.