Mekitsi have always been a popular breakfast, but despite giving our all to make delicious mekitsi, we often don't get what we imagined.
The mekitsi usually become either hard or too thick. In fact, the perfect mekitsi are made relatively easily. You need to pay a little more attention to the two main components in their preparation - mekitsi dough and the way you fry them.
If you have enough time and products, it is best to make the dough yourself.
In order to make the mekitsi you need: 1.7 lb (800 g) white flour, 10 fl oz (300 ml) milk, 7 oz (200 g) yogurt, 0.7 oz (20 g) live yeast (half a cube), 1 egg, 2 tbsp. oil, 1 tbsp. sugar, 1 tsp. salt, 1 tsp. baking soda, 1/2 tsp. vinegar and frying oil.
The first step is to prepare the dough.
Put the yeast in a glass, sprinkle it with sugar and stir, then pour 3.4 fl oz (100 ml) of milk, which should be warm. Stir until the yeast has completely dissolved.
Separately mix the yogurt with the baking soda and vinegar. In a deep bowl, pour 3/4 of the flour and sprinkle it with salt. Make a well in the middle of the flour and place the egg, oil, remaining milk and the dissolved yeast inside.
Add the prepared yogurt. Start mixing everything with a spoon, by scooping flour from the walls of the bowl until the dough forms and you run out of flour.
The second step is to knead it.
Cover the bottom of a wide baking pan with a little flour and pour the dough from the bowl in the middle. Knead it, by taking from the flour, until you get a soft dough that does not stick to your hands. Put the finished dough in a bowl sprinkled with flour, cover it with cling film and leave it to rise for about an hour and a half.
The third step is to fry the mekitsi.
With greased hands, make balls the size of a walnut from the risen dough. Arrange them in a floured baking pan and cover them with a towel to prevent them from drying out.
Each ball is stretched out into a flatbread and fried on both sides, until it aquires a golden brown color, in about 1 cm of heated oil.
Take out the fried mekitsi and place them onto kitchen paper.
Traditionally, mekitsi are eaten accompanied by homemade jam, white cheese, powdered sugar, compote.
