Wheat Flour vs Maida: What's the Difference?

Whole wheat flour (atta) and refined wheat flour (maida) both come from wheat, but the milling and the result are worlds apart. Choosing correctly affects texture, shelf life and cost.

Whole wheat flour (atta)

Atta is milled from the whole grain — bran, germ and endosperm — giving it a higher fibre content, a nuttier flavour and a denser crumb. It is the flour of choice for rotis, chapatis and wholemeal breads.

Refined wheat flour (maida)

Maida is milled from the endosperm only and finely sifted, producing a soft, white flour with a high gluten potential. It is ideal for pastries, breads, naan and confectionery where a light, elastic crumb matters.

Which should you order?

Most bakeries and kitchens stock both. Use atta for wholemeal and traditional flatbreads, and maida for refined bakes. Al Thai supplies both in bulk food-grade sacks — see our wheat flour range or request a quote.