Maize flour, or makkA ka atta, is a versatile, gluten-free flour produced by grinding dried corn into fine or coarse textures. As a staple, it is high in fiber, iron, zinc, and antioxidants (lutein/zeaxanthin) that support digestion, energy, and eye health. It is commonly used for traditional dishes like Punjabi makki ki roti, tortillas, and as a thickener in soups.
Key Aspects of Maize Flour:
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- Culinary Uses: Ideal for making Makki ki Roti, cornbread, tortillas, cakes, and as a thickening agent for curries.
- Nutritional Benefits: Contains antioxidants that help combat oxidative stress and promote eye health. It is a gluten-free and nutritious alternative to wheat flour.
- Types:
Available in coarse, medium, and fine consistencies. When the corn is soaked in an alkaline solution (nixtamalization), it is known as masa harina.
- Storage: Should be kept in a sealed pack to preserve freshness.
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