How to cook
Make the starter culture by pouring the warm milk in a bowl, adding the sugar, 2-3 tbsp flour and yeast, then stir and leave it aside to rise.
Extinguish the baking soda in the vinegar and put it in the yoghurt, stir.
In a larger container, sift the flour, add the salt, stir. To them add the beaten eggs, yoghurt, oil, cool water and risen yeast.
Knead a soft, stretchy, nonstick dough. Smear a plastic bag with a little oil, put the dough in it and leave it in a warm area for 1 hour to rise.
If you're not going to be using the dough right away, put it in the fridge immediately after kneading it - it can last up to 3 days in it. You can make not only pizzas, fritters and cheese loaves with it but also all kinds of baked goods, breads, scones, buns and flatbread.
The recipe for this dough is from the 1988 book Crackers, Cookies, Creams by Dobrina Velkova.