Makki da atta is one of the most preferred delicacies of Indian households, especially in winter season. Devour it standalone with white butter and pickle or simply pair it with sarson da saag, it is one gluten-free variety of flour that is packed with innumerable nutritional benefits.

Maida is made from the endosperm: 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 of 80 mesh per inch (31 mesh per centimeter).