Crumble the yeast and dissolve it in 1/2 the warm water, leave covered with a plate for about 10 min.
Start kneading, using a spoon at first (for as long as possible), then knead by hand to a very soft, nonstick dough. Put the dough in the floured bowl, sprinkle a little flour and leave it to double in volume.
Flip the dough over onto a well floured counter, without kneading anymore, and just stretch out into a rectangular sheet (as thin as possible) with your hands.
Smear the sheet with oil and grate feta cheese on top. Wrap the sheet into a roll, cut the roll into pieces 1/2″ (1 cm) thick, stretch out each one slightly and arrange onto the floured counter.
Heat a generous amount of oil and fry thus shaped mekitsi on both sides to a golden brown.