How to cook
Mix the dry ingredients in a large bowl and add the water, stirring until you get a very thick paste. Cover the bowl with greased foil and leave in the refrigerator until the next morning.
The dough should increase in volume 3-4 times and become porous. It should be very sticky and slimy.
Heat plenty of oil in a pan, grease your hands and grab from the dough, shaping thin mekitsi.
Fry these fluffy mekitsi on both sides. When finished, put them on paper towels. Serve with a salty or sweet garnish.