Golden Mekitsi

Ingredients

• 250 g All Purpose Flour
• 200 g Bulgarian Yogurt
• 1 pcs Egg
• 0.5 tsp Baking Soda
• 0.5 tsp Kosher Salt
• 500 ml Sunflower Oil
• 80 g Sirene
• 1 tbsp Powdered Sugar

Method

1. In a large bowl, whisk {bulgarian_yogurt}, {egg}, {baking_soda}, and {kosher_salt} until smooth and lightly aerated, then fold in {all_purpose_flour} to make a soft, slightly tacky dough. Mix just until no dry spots remain so the {mekitsi} stay tender rather than tough.
2. Cover the dough and let it stand at room temperature until slightly puffed and relaxed; this hydrates {all_purpose_flour} and makes stretching easier.
3. Pour {sunflower_oil} into a deep, heavy pot and heat over medium heat until it reaches frying temperature and a small pinch of dough rises quickly with steady bubbles.
4. With lightly oiled hands, pull off pieces of dough and gently stretch them into thin rounds with slightly thicker centers, keeping the dough airy so the {mekitsi} blister and puff in the oil.
5. Slide the shaped dough into the hot {sunflower_oil} without crowding the pot and fry over medium heat, turning once, until deeply golden, puffed, and cooked through. Drain briefly so the crust stays crisp and the center stays soft.
6. Serve the hot {mekitsi} at once with crumbled {sirene} for a savory finish or a light dusting of {powdered_sugar} for a sweet one.