Maida Flour is a finely milled, refined wheat flour that plays a key role in Thai cooking and baking. It is a versatile ingredient, commonly used to make a variety of sweet and savory treats. In Thailand, Paeng Sa-lee is essential for preparing traditional pastries, cakes, and noodles. It is especially favored for its smooth, fine texture, which gives baked goods a soft, light consistency.

Many Thai snacks, such as spring rolls, samosas, and crispy fried treats, rely on Paeng Sa-lee for a delicate, crispy texture. It is also used in making tempura batter and deep-fried desserts like Thai doughnuts. Thai chefs often combine Maida Flour with other ingredients like coconut milk and sugar to create popular sweets like roti and Thai pancakes.

For savory dishes, Maida Flour is the base for making soft, chewy noodles and dumpling wrappers. Thai-style dumplings, often stuffed with savory fillings like pork or shrimp, require Maida Flour for their light, yet sturdy texture.

Beyond Thai cuisine, Maida Flour is also a staple in baking cakes, bread, and cookies, which are popular in both Thai and international kitchens. It is widely available in local supermarkets and specialty stores across Thailand, making it an accessible ingredient for home cooks.

In addition to its culinary uses, Maida Flour’s fine texture and high starch content make it perfect for various dessert recipes, especially those requiring delicate pastries.