Add half a litre of yogurt and 1 egg in a bowl.

Then add salt, sugar, baking soda (with 3 spoons of vinegar) and stir the resulting mixture using a wire whisk.

Add the flour and mix well with a wire whisk to avoid lumps.

The dough should resemble a greasy sour cream.

Boil the water and pour 100 ml into the dough, stirring quickly.

The dough becomes thinner, but if you see that it becomes very liquid, then add 3-4 tablespoons of flour more.

The dough should be liquid as the sour cream, however it should not resemble a dough for making pancakes.

Heat up the frying pan, grease with vegetable oil and leave it for 1-2 minutes.

Pour 1 spoon of dough into the pan and fry on medium heat. When you notice that small bubbles appear on the top side of your oladi, and the dough above is no longer wet – turn it over.

Oladi should be fried until golden brown on both sides.

Then put them on a plate one on another. While you are cooking all the others, the made ones will be more tender.

Serve them warm with sour cream, honey, jam, etc.

Bon appetit!