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Mekitsi with Corn Flour

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Mekitsi with Corn Flour
Image: Yordanka Kovacheva
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21/02/2022
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Preparation
15 min.
Cooking
15 min.
Тotal
30 min.
Servings
7
"We can write a poem about these mekitsi with corn flour, but for now we will be satisfied with mmmmmmmmm"

Ingredients

  • corn flour - 0.8 lb (350 g) fine
  • wheat flour - 7.05 oz (200 g)
  • yogurt - 8 tbsp.
  • eggs - 1 pc.
  • oil - 4 tbsp (60 ml) + for spreading and frying
  • baking soda - 1 tsp.
  • salt - 1 tbsp.
  • vinegar - 1 tsp.
measures

How to cook

Beat the egg with the salt and mix it with the vinegar and yogurt.

Add the soda and wait for it to activate, then pour 4 tbsp of oil and add it in portions, by sifting the two types of flour and stirring until the dough begins to separate from the walls of the bowl. Then knead it with your hands, until it becomes smooth.

Heat plenty of oil over medium heat and fry the mekitsi, until they aquire a golden color on both sides.

To shape them, grease your hands with oil, tear off a ball of dough and stretch it out carefully, since the dough is fragile and can easily be torn.

Also be careful when frying and turning the mekitsi and until it aquires a golden color at the edges, do not turn it on the other side, because there is a danger of it breaking.

These mekitsi have the traditional taste we know, but their texture is much softer, fluffier and more tender than the normal ones, that we make only from wheat flour.

The mekitsi with corn flour become very fluffy and melt in your mouth!

Serve them with jam, powdered sugar, white cheese or yogurt and enjoy a filling and delicious breakfast.

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