Something I learned last night: Eastern European baking depends on a wildly broader variety of flours than I have ever heard of, and which I am not sure are available in the UK.

Sample explanatory webpages include this and this, and speak not merely of grain size but grain “smoothness”: (my emphasis)

Beside the well known white wheat flour we also produce other varieties of flour, which differ in type and intended use. Therefore, beside the common white wheat flour – white and half white – we offer a range of special types of flour different for their granulation, quantity and quality of glutinous protein, and quantity of mineral substance. The quantity of the latter helps classify the flour in types. Thus, our vast assortment includes wheat flour of 400, 500, 850, 1100 and 1600 type. White wheat flour of the 400 and 500 type differ in granulation (strong and smooth flour) but also in its use. By choosing the appropriate raw material and good technological processing, the special purpose flour is produced in the milling process, which is suitable for the preparation of different types of pastries. (filo pastry, leavened pastry and other special products, such as potatoe pastry, pizza…)

and…

Another name is “nulerica”. Obtained from finely ground wheat, as smooth or rough flour. Contains only the grain kernel so it has less vitamins and minerals, which are removed with the grain husk and germ. This gives it excellent baking features, making dough crispy and loose.

Used for preparing white bread and various delicious rolls and cakes. Home-made pasta and noodles are also often made from white, smooth flour, but a mixture of both smooth and rough flour is recommended. Rough flour is used for dumplings and gnocchi.

I don’t believe this is a reference to “plain” vs: high-gluten “strong” flour for bread making, since this is intended for cookies and biscuits and shortbreads and so forth.

Anyway – having eaten a delicious example last night, I am interested to find if we can obtain rough, smooth and demi-smooth (!) flour, in the UK?