How to make
The flour and water are measured with cups with equal measurements.
All products are mixed with a spoon until you have a homogeneous mixture (it is made the evening before).
The mekitsi dough is mixed in a larger bowl and it is covered.
Leave it in the refrigerator overnight.
In the morning, leave the dough at room temperature to warm up a bit, form the mekitsi and fry them in hot fat on both sides.
