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Plain flour, also known as all-purpose flour or wheat flour, is a finely milled powder produced from grinding the endosperm of wheat kernels (Triticum aestivum and related species). The grain is cleaned, tempered, and milled to create a uniform powder with moderate protein content, typically between 10-12%, making it versatile for both baking and cooking applications. Plain flour is a staple carbohydrate source derived from wheat, a crop cultivated globally for millennia, with major production in the United States, China, India, and Europe.

The flour possesses a mild, slightly sweet flavor and a fine, powdery texture that absorbs liquids readily. Its moderate gluten content allows for the development of sufficient structure in baked goods without the excessive toughness that strong bread flours produce. Common varieties include enriched flour (fortified with vitamins and minerals) and whole wheat flour blends, though standard all-purpose plain flour remains bleached or unbleached white flour.

Plain flour serves as a foundational ingredient across global cuisines, essential for breads, cakes, pastries, biscuits, and cookies. It functions as a thickening agent in sauces, gravies, and soups through roux preparation, and is used for dredging and coating proteins before frying or sautéing. In baking, its balanced gluten network creates tender crumb structures in layer cakes and soft pastries, while in bread-making it produces satisfactory loaves with moderate crust development. The flour is also used in pasta doughs, dumpling wrappers, and as a base for various batters in cuisines from European to Asian traditions.