Bulgarian Flat Fried Dough

Be the first to rate

(No Ratings Yet)

Loading...

Mekitsi are thin, golden fried dough rounds from Bulgaria, traditionally eaten for breakfast dusted with powdered sugar, drizzled with honey, or paired with tangy white cheese. The yeasted dough rests until pillowy, then each piece is hand-stretched and fried in sunflower oil until crisp at the edges and tender inside.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 54 gCarbs
• 2 gFiber
• 7 gSugar
• 10 gProtein
• 380 mgSodium
• 160 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the dough

• 3 cups (375 g) all-purpose flour, plus more for dusting
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup (240 ml) warm whole milk (about 110 F)
• 2 tablespoons granulated sugar
• 1 teaspoon fine sea salt
• 1 large egg, room temperature
• 3 tablespoons plain whole-milk yogurt
• 2 tablespoons sunflower oil, plus more for the bowl

For frying

• 2 cups (480 ml) sunflower or other neutral oil, for frying

For serving (optional)

• Powdered sugar, honey, fruit jam, or crumbled Bulgarian white cheese (sirene)

Directions

1. In a small bowl, stir the yeast and 1 teaspoon of the sugar into the warm milk; let stand 5 to 8 minutes until foamy.
2. In a large mixing bowl, whisk the flour with the remaining sugar and salt. Make a well in the center and add the egg, yogurt, the bloomed yeast mixture, and 2 tablespoons sunflower oil; stir to form a shaggy dough.
3. Turn the dough onto a lightly floured surface and knead 8 to 10 minutes, until smooth and elastic. Shape into a ball, place in an oiled bowl, cover with a kitchen towel, and let rise in a warm spot for 45 minutes, or until nearly doubled.
4. Punch the dough down and divide it into 8 equal pieces. Roll each piece into a smooth ball, then cover and let rest 10 minutes.
5. Heat 1/2 inch of sunflower oil in a heavy skillet over medium heat to about 350 F (175 C). On a lightly oiled surface, use your fingertips to gently stretch each ball into a thin round about 6 inches across.
6. Fry the dough rounds one at a time for about 90 seconds per side, pressing gently with a slotted spatula so they brown evenly; flip once when the underside is deep golden.
7. Transfer finished mekitsi to a plate lined with paper towels to drain briefly, then keep warm in a low oven while you fry the rest.
8. Serve hot, dusted with powdered sugar, drizzled with honey, or topped with jam and crumbled white cheese.

Cook’s Notes

• Sunflower oil is the traditional choice in Bulgaria and gives the cleanest flavor; olive oil will overpower the dough.
• Keep the oil temperature steady at 350 F; too cool and the mekitsi absorb grease, too hot and they brown before cooking through.
• For an extra-soft interior, cover the shaped rounds with a clean towel while the oil heats so they don't form a skin.
• Stretch the dough with fingertips rather than a rolling pin to keep the characteristic airy, bubbled texture.
• Mekitsi are best eaten within an hour of frying; reheat briefly in a dry skillet to refresh the crust.

You might also like

European

Bulgarian Pork Kavarma Casserole

European

Bulgarian Tripe Soup with Garlic and Paprika

European

Bulgarian Hearty Cabbage and Pork Soup

European

Bulgarian Baked Feta with Tomatoes and Eggs