What Is Good For Dogs Can Also Be Good For Humans
This recipe has also proven to be beneficial for my children. I don't usually use bakery yeast, in spite of the praises that it receives on behalf of the professionals of medicine. It has active fermentants which can provoke fermentation in the stomach and intestines, causing multiple disturbances inside. A recognized professor in the matter of feeding, warns us not to use yeast. The Bedouins also prepare what they call "petah". In this case, flower is almost raw, without yeast, and is cooked for only a couple of minutes over hot metallic plates.
When I used to live in the southern France, I learned how to make toasted flour, out of integral wheat or corn. When it is already made it is served blended with natural, cold milk, or you can make little balls and eat them raw (in this preparation views warm water, olive oil and salt). To toast the flour, you place in a metal frying pan approximately 100 to 150 g all the flour, distribute it evenly and stir; after that you place the frying pan on low fire (it is preferable, although not indispensable, to put a metal plate in between the fire and the frying pan). You raise and stir the flour constantly for a period of five minutes until the mix starts looking a pale gold color. When it is already toasted, yet the flour cool off and then place it in metal bowls. You can also toast flour in the often immediately after having turned off. If you follow the system, agitate and mix the flour very well, which you'll have to do several times in order to avoid it getting burnt. The famous greyhounds from the south of Spain eat this "toasted flour" and their general state is perfect.
There also are the crumbs of the Spanish and Portuguese peasants, which I learned how to prepare for my children when I lived in those countries. In a bowl with slightly seasoned water (approximately 1 L), you place six raw garlic cloves, a twig of thyme, sage or rosemary and a spoonful of olive oil or corn oil. After that, you add spoonfuls of wheat flour or integral corn, approximately 200 g per liter of water. You let this cook slowly over the fire stirring it well for approximately 50 minutes. Following that, when has thickened, no were the fire until the minimum, cover the recipient and then it cook slowly for another two or three minutes. When it's already cold, you slice it and serve it. To make it taste better you can add butter. You can also add some fragrant spices which you chilled out. In sunny climates it's good to leave the flour soaking in hot water, under the sun, for some hours; this will make the cooking easier.
