Yellow Corn Flour (Makai Ka Atta)
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Description
Yellow corn flour, commonly called makai ka atta, has a warm corn flavour and a slightly coarse texture suited to traditional recipes. It behaves differently from wheat flour and may need careful shaping.
Best for: makai roti, porridge, baking, coating and flour blends. Add warm water gradually when making dough and follow a corn-flour recipe for the best texture.
Ingredient: ground yellow corn.
Storage: Keep airtight in a cool, dry place away from moisture, heat and sunlight.
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Yellow corn flour, commonly called makai ka atta, has a warm corn flavour and a slightly coarse texture suited to traditional recipes. It behaves differently from wheat flour and may need careful shaping.
Best for: makai roti, porridge, baking, coating and flour blends. Add warm water gradually when making dough and follow a corn-flour recipe for the best texture.
Ingredient: ground yellow corn.
Storage: Keep airtight in a cool, dry place away from moisture, heat and sunlight.