All-Purpose Flour

Maida is the flour of indulgence in Pakistani cooking — it is used where a lighter, more delicate result is needed than atta provides. Naan, sheermal, and paratha layered with ghee all use maida or a maida-atta blend. Samosa wrappers and the outer shell of gujiya (sweet dumplings) rely on maida for their characteristic crispness. Despite atta being considered the healthier and more everyday flour, maida dominates Pakistani bakeries and sweet shops.