In a deep container, pour the warm water with the yeast, sugar, a little flour and dilute the yeast by hand. Leave it for 20 min. to become effervescent.
Add the salt, then the flour gradually. Knead a medium hard dough, cover with a towel and leave it to rise for 1 hour.
With an oiled hand, tear balls from the mixture and roll them out by hand. Fry the mekitsi in heated oil until reddened.