How to cook
You can knead the dough the night before.
Sift the flour in a wide bowl. Put the baking soda in the yoghurt and leave it for 5 min. to bubble well.
Salt it and start stirring until you've kneaded a nonstick dough. Smear a clean bowl with oil and oil the dough as well. Put it in the bowl and wrap with plastic wrap to prevent it from drying.
Put away in the fridge if not using it right away. Once you're ready to make the mekitsi, take the dough out and fry the formed mekitsi in heated oil.
They're ready quick and puff up quite a lot. You can store the dough in the fridge for 2 days without a problem.
Serve the Fritter-Like Mekitsi warm. They make an excellent combination with sweet and salty garnishes.