How to make
Dissolve the yeast and sugar in the warm mixture of water and milk.
Sift the flour and add the salt, mix them and form a well. Put the beaten egg, the dissolved yeast and the foamy mixture of yoghurt and soda in it.
Knead a soft and sticky dough. Cover and leave the dough to rise in a warm place for 90 minutes. Or place it covered in the refrigerator overnight.
Heat more oil on low heat and once it heats up well, it is ready for frying.
When frying the mekitsi, grease your hands well with oil and shape them into a small, 0.2″ (0.5 cm) thick, flat patties - the dough is very soft and sticky.
When the oil is heated on low heat, frying is slower and that gives time for the mekitsi to swell and fry them until they aquire a golden color. They do not turn out greasy and soaked with fat, on the contrary - they become fluffy, soft, even dry, due to the soda.
These fluffy mekitsi taste great! Try them!
