What Is T-700 Flour and Why It's Perfect for Burek

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When browsing flour types in Central and Eastern Europe, you might come across labels like T-400, T-550, or T-700. But what do these numbers actually mean—and why do so many people say T-700 flour is the best for burek?

Understanding T-700 Flour

T-700 refers to a type of wheat flour categorized by the ash content (minerals) that remain after burning 100 grams of flour. 

The number 700 indicates that approximately 700 mg of ash is left behind, meaning it’s richer in minerals than the more refined T-400 or T-550 flours, but not as heavy or coarse as whole grain flour (T-1100+).

This type of flour is:

• Lightly grayish-white or off-white, with more bran than pure white flour

• Medium-strong in gluten, ideal for elastic, stretchy dough

• Often called semi-white flour or bread flour in some countries

Why Is T-700 Flour Ideal for Burek?

Burek and other traditional pastries like pita or strudel rely on hand-stretched dough that must be thin, elastic, and tear-resistant. T-700 flour is particularly suited for this because:

• It contains enough gluten for easy stretching

• It creates dough that is flexible but not rubbery

• It offers a richer flavor and better structure than pure white flours

• It’s commonly used in bakeries and traditional burek shops (buregdžinice) across the Balkans

What If You Can’t Find T-700?

You can substitute with a blend like:

• T-550 (white flour) + a bit of whole wheat

• Or mix T-850 (dark flour) with T-400 (fine white)

It’s not quite the same, but it works well in a pinch.

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Recipe: Homemade Burek Dough Using T-700 Flour

Here’s a basic dough recipe perfect for making burek from scratch.

Ingredients:

• 500g T-700 flour

• 1 tsp salt

• 250–300 ml lukewarm water

• 2 tbsp oil (sunflower or olive)

• Optional: 1 tsp vinegar (helps with elasticity)

Instructions:

1. Mix flour and salt in a bowl. Slowly add water and knead until a smooth, non-sticky dough forms.

2. Add oil and knead again for 5–10 minutes.

3. Divide into 3 or 4 balls, coat with oil, and let rest for at least 30 minutes under a clean cloth or plastic wrap.

4. On a floured surface or clean table, gently stretch each ball into a paper-thin sheet using your hands. The dough should become almost transparent without tearing.

5. Fill with desired burek filling (cheese, spinach, etc.), roll or fold, and bake at 200°C (390°F) until golden and crispy.

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Final Thoughts

T-700 flour strikes the perfect balance between structure, stretch, and taste. Whether you're baking bread, making traditional Balkan pastries, or just experimenting, it's a go-to flour for authentic texture and flavor.

And yes—if you're making burek from scratch, this is the flour you want.