Keep your cravings satisfied with our Maida
Maida is white flour made through finely milling wheat without any bran. It is made from the endosperm and is developed from the starchy white part of the grain. The bran is separated from the germ and endosperm which is then refined by passing through a sieve. It is used extensively in Central Asian cuisine and cuisine from the Indian subcontinent. Flatbreads such as naan and tandoori roti are made using maida. Bhatoora is a fluffy, deep-fried, leavened bread made with maida and yogurt. Owing to this wide variety of uses, it is sometimes labeled and marketed as "all-purpose flour".
Get your Maida in 2 sizes
500 gm
1 kg
APPLE
PIE
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To make crust dough, sift 250 gm Natural Maida, ½ cup powdered Natural Sugar, salt through a sieve in a mixing bowl. Add 75 gm frozen butter, mix well. Add 1 tablespoon chilled water, knead into a semi-stiff dough.
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Place dough on a cling film, seal with a wrap and refrigerate till firm.
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Heat a non-stick pan. Add 2 roughly chopped apples, ½ cup Natural Sugar, mix and cook till the apples turn soft. Remove from heat and set aside.
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Add 1 teaspoon cinnamon powder to the cooked apples, set aside to cool at room temperature.
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Divide the crust dough into equal portions. Dust the working-top with Natural Maida and roll out the crust dough into thin sheets. Roll the thin sheets using a rolling pin.
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Line a pie dish with the rolled dough sheet.
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Mix together apple mixture and cake crumbs in a mixing bowl, transfer to pie dish, and cover with another sheet of dough. Make a criss-cross pattern on top.
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Milk wash with 1 tablespoon milk and ½ tablespoon castor sugar. Place the dish in the baking oven preheated at 180ËšC and bake for 25-30 minutes or till the crust is light golden.
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Remove from the oven, transfer to a serving dish, dredge icing sugar on top and serve.