Flour (“LIST”); Baking is an important part of Hungarian cuisine, which means that here is a wide variety of flour available. Plain liszt, finomliszt, or búzaliszt (wheat flour) is all-purpose flour. The special high-gluten flour used for making strudel is called rétesliszt. Bread flour is kenyérliszt, and “half white” flour is félfehér kenyérliszt (the other half is rye). There is also graham flour (graham liszt), rye flour (rozsliszt), durum wheat flour (durum simaliszt), semolina (dara or búzadara), and spelt (tönköly buzadara).
Liszt
Flour
