1. Sift the flour and make a well in the centre. Add the salt and mix.

2. Put the yeast in the centre and pour in the vinegar. Gradually add lukewarm water at 36°C.

3. Knead into a sticky dough. Put in a bowl and brush with fat or cover with cling film.

4. Leave to rise for about 30 minutes. The dough can also be kept in the fridge for 2–3 days.

5. Heat oil to about 180°C in a deep fryer or frying pan. With greased hands, take a portion of the risen dough and stretch it into a thin round.

6. Fry each mekitsa in the oil for 3–4 minutes on each side. Serve with icing sugar, fruit preserve, white cheese or jam, as desired.