All ingredients for the dough need to be at room temperature. Sift the flour, add the salt to it, make a well.
In the cool water, mix together the yeast and pinch of sugar to activate it. Pour a little vinegar over the baking soda. Mix it with the yoghurt.
Pour it into the flour well, along with the yeast and beaten eggs. Knead a dough, while adding a little flour to it slowly. The dough's texture needs to stop sticking to the hands.
Oil a plastic bag, put the dough in it. Tie it well and place in a bowl in the fridge. Leave the dough there overnight.
The next day, take it out for 1 hour before frying. Prepare a bowl with oil for frying and another bowl with a little oil to grease your hands with.
Form balls from the dough, spread them out with your hands, then flatten into pitas. Fry the fritters until ready. Serve warm.