Wheat that has been fermented is much more healthier for you.
Wheat is protected by pytates. They bind up minerals like iron and calcium. This means our bodies find it hard to absorb these minerals. The more grains, the more pytates in your bread.
Bread that has been FERMENTED has, less pytates, because fermenting breaks it down. Most bread in the supermarkets have, not been fermented.
Those of you that can not tolerate wheat or gluten, can often eat sourdough, because fermenting helps break down the grains and cause less irritation on the gut.
My sourdough starter, is one cup. I add 2 1/2 cups flour and 2 1/2 cups warm water to it and mix, then leave overnight.
The next day, I take out 1 cup for the next batch. ( placing it in the fridge) Use the rest.
2 cups of the sourdough starter ( mine is not thick, if yours is add some water)
120 mls thick yogurt or sour cream
250 gr flour plus a little extra if needed - I use organic wholemeal flour
1 tsp baking powder
Method
1 - Mix the yogurt into your sourdough starter.
2 - Add the flour and baking powder and mix.
Rest for 2 hours or more
3 - Roll into balls, I made 8 - if it is to sticky add more flour.
4 - Rest again for one hour or more.
5 - Roll out each one on flour. Sprinkle cumin seeds on to of each one. Press in with your rolling pin.
6 - Heat a heavy fry pan and place one in the hot pan. Sprinkle some oil on top and salt. Once browned, flip over and brown the other side.
Keep warm in a clean towel.
I served mine with brown balsmaic rice and curried chickpea's.