Aug 26, 2013



1 kg flour

500 ml  yoghurt

2 eggs

12 g dried yeast

500 ml water, salt, oil


Stir salt and yeast into flour; add eggs and yoghurt.

Stir while gradually adding water.

The dough should be solid but wet and sticky to touch.

Spread some flour onto a chopping board and put dough on it.

Cover the dough in flour so that it does not stick to your fingers while you cut it into finger shaped pieces (size: 4x4x15cm roughly).

Fry the dough fingers in oil until golden brown and serve immediately with a selection of mild cheeses and dips.