How to make
Beat the eggs + pinch of salt with a fork in a bowl. Pour the yoghurt over them in the middle of the bowl. Pour the baking powder over the yoghurt and sprinkle with the lemon juice.
Leave the yoghurt to effervesce and start mixing with the eggs. Add the crumbled feta cheese and the sugar.
Sift the flour and add 10 tbsp of it to the mixture. Stir again well. Pour in the next 10 tbsp flour.
Mix with a spatula, lifting the mixture from the bottom up until all of the flour is absorbed. You're going to get a heavy, sticky dough. If needed, add a little more flour if the mixture can absorb it.
Once it becomes difficult to lift, pour it onto a floured counter and knead with a bit more flour, quickly and briefly, just to stop it from sticking. You need to obtain a very soft dough.
Sprinkle extra flour onto the counter and put the dough on it, while sprinkling more flour on top.
Roll out a sheet about 1/4 thick using a rolling pin. Cut out circles 2 1/4″ (6 cm) in diameter with a glass (or triangles or rhomboids).
Fry 3-4 of them at a time on moderate heat in a generous amount of oil in a casserole. Initially they sink to the bottom of the container but shortly after rise up and start to swell.
Fry on both sides.
