Mekike – Balkan Fried Yeast Flatbreads
609kcal
Ingredients
Dough
- 4 1/6 cups all-purpose flour Spoon into the cup and level; German Type 550 is the original flour.
- 1 1/3 cups water Lukewarm, about 90–95°F (32–35°C); US volume is rounded.
- 2 1/4 tsp active dry yeast
- 2 tsp granulated sugar
- 1 2/3 tsp fine salt Not kosher salt; weighing is more precise.
- 1 tbsp sunflower oil For the dough.
Shaping
- 1-2 tbsp sunflower oil For a thin coating on the bowl, work surface, and hands; use only as needed.
Frying
- 3-3 3/4 cups sunflower oil Approximate frying supply, depending on the pot. Maintain safe depth and headroom; this is not the amount absorbed.
Equipment
- Kitchen scale Recommended for the flour and small dry ingredients.
- Large mixing bowl
- Dough scraper
- Deep heavy pot About 8–9 inches wide, with enough depth to keep the oil below one-third full.
- Deep-fry thermometer
- Slotted spoon Or heat-safe tongs.
- Wire rack Set over a tray; paper towels also work.
Method
- Activate the yeast. Stir the yeast and sugar into about one-third of the measured lukewarm water. Leave for 5–10 minutes, until bubbly. If it shows no activity, check the yeast before continuing.
- Mix and knead. Add the yeast mixture, remaining water, dough oil, and salt to the flour. Mix until no dry flour remains, then knead for 8–10 minutes until elastic. Keep the dough soft and slightly tacky; do not work in extra flour just to make it dry.
- Let the dough rise. Use a little shaping oil to coat the bowl, cover, and leave in a warm, draft-free place for about 60 minutes, until noticeably expanded and airy. A cool kitchen may need longer.
- Divide and rest. Lightly oil the work surface and hands. Ease the dough out without punching it down. Make two equal pieces for every serving selected above, keeping each piece about 3.8 oz (107 g). Round loosely, cover, and rest for 15 minutes.
- Heat the oil safely. During the short rest, heat the frying oil in the deep pot to 340–350°F (170–175°C), checking with a thermometer. Aim for about 1 inch of oil while keeping the pot no more than one-third full. Keep water away, use dry utensils, and stay beside the stove.
- Stretch by hand. With lightly oiled hands, gently pull one piece from the center outward into an irregular flatbread about 5–5½ inches (12–14 cm) across. Keep the middle thinner than the rim without tearing it. Do not use a rolling pin. Shape the next pieces as space becomes available.
- Fry in small batches. Lower the dough gently into the oil away from your body. Fry only one or two flatbreads at a time, about 60–90 seconds per side, until golden and puffed. Keep the oil at 340–350°F (170–175°C), allowing it to recover between batches. More dough requires more batches, not a deeper pot of oil.
- Check and drain. Lift out and drain briefly on a rack or paper towels. Let the first flatbread cool enough to handle and open it: the center must have a set, airy crumb with no wet or gummy dough. If it browns before the center cooks, reduce excessive heat and stretch the next pieces more evenly. Do not taste raw dough.
- Serve warm. Finish frying the remaining pieces in small batches and serve promptly, allowing them to cool briefly before eating. Offer cheese, kajmak, ajvar, jam, or honey separately; toppings are not included in nutrition.
Nutrition
Calories609kcalCarbohydrates98.11gProtein13.62gFat17.31gSaturated Fat1.85gSodium972mgFiber3.85gSugar2.33g
Notes
Yield and scaling: The base recipe makes 8 large flatbreads for 4 servings. At 2x make 16; at 3x make 24. Keep individual pieces the same size and fry in extra batches. The oil selector scales the supply, but the pot must retain the same safe fill level. Frying may take 15–30 minutes at the base yield and longer for larger batches.
Timing: About 20 minutes preparation (including yeast activation), 60 minutes first rise, 15 minutes piece rest, and 20 minutes frying: approximately 1 hour 55 minutes. Heat oil during the short rest. Dough readiness and frying capacity can extend this estimate.
Measurements: Metric preserves the original formula. US flour assumes 120 g per cup; water and oil volumes are practical rounded equivalents. Use the Metric selector and a scale for the closest match.
Storage: Best freshly fried. Cool promptly, refrigerate in a closed container within 2 hours (1 hour above 90°F/32°C), and use within 2 days. Reheat at 350°F (175°C) for about 6–10 minutes until at least 165°F (74°C) throughout. Freeze cooled pieces for up to 1 month for best quality; thaw in the refrigerator and reheat. The crust softens during storage.
Frying safety: Never leave hot oil unattended or use water on an oil fire. Keep a fitting lid nearby; if safe, turn off the heat and cover a small pan fire. Let used oil cool completely before handling or disposal.
Nutrition estimate: Per serving of two flatbreads, using USDA FoodData Central matches for all-purpose flour, active dry yeast, sugar, table salt, and sunflower oil. The model counts 13.8 g oil in the dough plus an assumed 50 g retained from shaping and frying across the whole base batch; it does not count the entire frying bath. Actual uptake was not measured and can change calories and fat substantially. Toppings are excluded.