How to cook
Add the salt to the remaining flour and stir, form a well. In it, put the yeast, oil and remaining warm water.
Knead a smooth dough, put it in an oiled container, cover with plastic wrap and put the container in a warm area to double in volume (I put it in a 122°F (50 °C) oven).
In the meantime, break the eggs in a bowl, beat them with a fork, add the crumbled feta cheese and yoghurt, stir carefully so you don't turn the feta to sludge and leave it aside.
Grease an 8″ (20 cm) x 11 3/4″ (30 cm) tray or similar rectangular tray.
Tear off a piece of dough about the size of a ping pong ball, round it off well and roll it in oil. Arrange the balls in the tray with some distance in between, cover with stretch wrap and leave in a warm area again for 15 min.
Once the time has elapsed, pour the egg mixture evenly over the dough balls and turn the oven on to 338°F (170 °C). After it heats up, put the tray in it and bake the Tetovo fritters until golden for about 25 min.
Surprise your family with this warm and incredibly delicious breakfast!