Introduction

For a cook, flour is the most important ingredient, especially in Indian cuisine. We use flour in almost all of our recipes. It serves as the foundation for developing other flavors. It contains most of our favorite baked goods, including butter cookies, puff pastry, a soft, fluffy chapati, and simple sandwich bread.

Any grain or millet can be ground into fine flour and used to make a variety of products, including bajra flour, ragi flour, or even the commonly used rice flour. However, the most common type of flour—not only in Indian cuisine, but worldwide—is plain wheat flour.

Although this question may never have arisen, there are still some perfectionists who ask themselves: Which type of flour is the right one?

Choosing the right wheat flour can be difficult given the sheer number of options available. Do you need whole wheat flour, all-purpose flour, high-gluten flour, or another type of flour?

To make the decision easier, you need to know what to look for. You can better assess the wide range of options based on the protein content, hardness, and degree of refinement of your flour.