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Flour (from aletho, αλέθω 'to grind'). As elsewhere there are several types, hard (high in protein and gluten) and soft (low in protein). Some believe the ancient Greeks were so clever because they rarely ate wheat flour; their bread was made with spelt (#25293) or barley.

Today in Greek supermarkets you'll find the following kinds of flour:

αλεύρι για όλες τις χρήσεις (alevri yia oles tis chriseis): All purpose flour, a mix of hard and soft flours.

αλεύρι καλαμποκιού (alevri kalabokiou): corn meal, used to make plastós and other dishes. On Corfu you can find polenta as well.

αλεύρι μαλακό (alevri malako): Soft flour, used to make desserts and flaky pastries

αλεύρι ολικής (alevri olikis): Whole wheat flour

αλεύρι σκληρό (alevri skliro): Hard four, for making an elasticky dough for yeast breads, pitas, pasta etc.

αλεύρι ζυμωτό (alevri zymoto): Bread flour

φαρίνα (farina): fluffy self rising milled semolina, used to make revani

καλαμποκάλευρο (kalabokalevro): corn flour

κριθαράλευρο (kritharalevro): Barley flour, used for making dakos and paximadi

σιμιγδάλι (simigladi): Semolina flour, used to make galaktoboureko

σιμιγδάλι χονδρό (simigladi chondro): 'Fat' semolina, used to make halva

Text © Dana Facaros

Image by Angelo Amboldi