Fried Bread

Whenever I make bread I leave some in the fridge for frying.  Sometime over the past several months I forgot it and it started to bubble and smell a bit sour...I added it to my bread and  now I always leave some of my bread as a starter for the next batch....And the bread is amazing fried in a cast iron pan with a bit of butter, and split and more added.  I actually use Becel...good as butter.  I like to think this type of sourdough with yeast added to every new batch has the same health benefits as regular sourdough which I gave up on.

For the fried bread I just make it into small circles, flatten with my fingers, and cook turning them once in awhile until nicely browned.  Serve hot with marjarine, and jam if you wish.

This has different names around the world.  I have known them as fried bread, flummies (Labrador), panitsiak (Inuit), toutons (Newfoundland) and stove cakes (my mother).  And I think they resemble a fried bread I tasted from the East Indian culture.  I was thinking I wanted to learn how to make it, but if I flatten the fried bread enough, it works.