How to make
In a bowl, beat the yogurt and baking soda until it rises. Add the egg, sugar and salt and mix everything well.
Add the flour in portions until you get a soft and elastic dough. If necessary, add a little more flour, but do not go overboard with the kneading, because the dough balls won't be as fluffy.
Roll out the dough into a half a finger thick crust and cut out the dough balls with a mold or with a knife. Tap the excess flour off them well before frying them.
Fry them in a deep pan over medium heat. The dough balls inflate very quickly and often turn on their own. Fry them on both sides until they aquire a golden color and take them out and place them onto kitchen paper to absorb the excess fat.
Serve them with white cheese, honey, jam, powdered sugar.
