1/2 cup bulghur
1 cup yogurt
1/2 tsp salt
Mix yogurt and bulghur together. Let it sot overnight. In the mourning, knead it all together, the bulghur will absorb the liquid. Let it ferment at room temp and knead it once a day. After 10 days, add the salt, knead again, and dry it up in dehydrator, breaking up large chunks. Then food processor and store the powder.
You don't need special bulghur. The cheapest one works fine. Don't let it get moldy, make sure you knead it.