Mekitsi

In a bowl, mix 75 ml of warm water (about 35–38 °C), the dry yeast, and the sugar. Let sit for 10 minutes, until foam appears on the surface.

Add the warm milk, egg, plain yogurt, 1 tbsp of vegetable oil, and salt. Gradually add the flour and knead a soft, slightly sticky, elastic dough.

Cover the bowl with a towel and leave the dough in a warm place for 60 minutes, until it noticeably increases in volume.

Punch down the dough and let it rest for another 10 minutes. Divide it into 8 pieces; with oiled hands, stretch each piece into an uneven disc about 5–7 mm thick.

In a deep skillet or pot, heat frying oil to 175–180 °C. Test readiness by dropping in a bit of dough: it should sizzle and float immediately, but the oil shouldn't be smoking.

Fry the mekitsi one or two at a time, without overcrowding the pan: about 1.5 minutes on the first side and 1–1.5 minutes on the second, until evenly golden brown. Flip only once.

Transfer the mekitsi to paper towels for 1–2 minutes to absorb excess oil, and serve hot with cheese, jam, or honey.