Cuisine Bosnian, Croatian, Montenegrin, North Macedonian, Serbian, Slovenian
16ounceswhite flourplus a little more
16ouncesplain yogurt17 oz if using Greek yogurt and stir until smooth first
11-15ouncesoilvolume depends on pan size
In a deep bowl add flour, salt, and baking powder. Whisk until they integrate. Continue by adding the egg and yogurt. Using a wooden spatula, your hands, or both, knead ingredients until you get a medium soft dough ball. (The dough should be thicker than pancake batter, and softer than pizza dough.)
Flour your working area. Transfer the dough on it and cut it into two equal balls. Roll out the first ball with a rolling pin until it’s the thickness of a finger. Using a cup, or a glass, make small circles in the dough (or cut into squares or diamonds with a knife). Cut as many pieces as you can. Collect remaining dough around the pieces and add to the second dough ball. Roll out and cut the second dough ball.
In a deep pan heat up a generous amount of oil on high. (Amount of the oil will depend on the size of your pan, but the oil has to be incredibly hot!) Lower to medium and start adding the dough pieces in carefully. (Fry the dough in batches, don't overcrowd the pan.) As you add dough in each time, lightly shake the pan from side to side so the excess flour falls off. The dough pieces will rise as they’re frying. Fry a couple of minutes on each side. When they blush nicely they are done. Transfer each piece to a plate with a paper towel so it collects the excess oil.
Eat while they’re warm. Keep up for a few hours (not overnight). (The dough can be kept in the fridge overnight.)