Flour and flour products are used as a staple food in substantial amounts daily by the global population. This makes them a suitable medium for double fortification of iron and zinc to alleviate the nutrient deficiency prevailing in the masses. However, the presence of antinutritional factors such as phytates and polyphenols in the flour poses challenges in fortificant bioavailability. The interaction of iron and zinc when fortified together also hinders their bodily absorption. Moreover, the minerals can affect the organoleptic quality of the flour product by inducing lipid oxidation, changing color to an off-white, and modulating the rheological properties of flour. To overcome these challenges, the type of iron/zinc fortificant chosen, carrier material composition, usage of chelators and enhancers, microencapsulation, and an appropriate processing technique and conditions should be reviewed. This chapter gives an overview of the different forms of iron and zinc fortificants and their bioavailability while elaborating on the application of fortificants in flour and flour products and their health impact. Furthermore, microencapsulation benefits, safety, economic and legal considerations of double-fortified flour are discussed.