Wheat flour is a staple ingredient in many cuisines, particularly in Indian cooking, where it forms the basis of a variety of essential dishes. Atta, or whole wheat flour, is commonly used to make soft, pliable chapatis and parathas, offering a hearty texture and nutty flavor. Maida, or refined wheat flour, is used for its light, airy quality, making it ideal for baking and preparing delicate pastries, such as samosas and naan. Suji, or semolina, is another form, used for its coarse texture in dishes like upma and for making pasta and certain sweets. Each type of wheat flour serves a unique role, contributing to the diverse range of Indian breads, snacks, and desserts.