In a large bowl put 6-7 tbsp sifted flour, salt and pre-dissolved in warm water, yeast and sugar. Mix until a homogenous mixture. Bowl tightly covered with transparent foil, or failing that happens with a plastic bag, and let it rise for about 40 minutes then add the yogurt, in which we put baking soda, stirring. Flour on stage the bowl, constantly stirring until a thick and very sticky dough, then poured on floured board and knead until a very soft dough. Put it in an envelope with a little sunflower oil and then into the refrigerator for 7-8 hours. So the mekitsi will become very soft and fluffy and puffy. Tear balls with wet hands stretched and fry in plenty-hot sunflower oil, then put on paper to absorb excess fat. Of that amount, leaving about 20-21 Garnish optional.