Using the twice-sifted flour, salt, beaten eggs, and baking soda mixed with the yoghurt, knead a firm dough. Sprinkle it with flour and leave it in a warm place for 30 minutes to rest.
Roll out a 1/4 thick sheet from the dough. Use a glass, knife or shapes to cut out mekitsi, then fry them on both sides in preheated oil.
Serve these mekitsi sprinkled with powdered sugar.