In the bowl where you will knead the dough, add lukewarm water and dissolve the sugar and yeast in it. If you want, you can leave the mixture for about 10 minutes, but it is not obligatory.
Add the remaining ingredients, without the flour - salt, milk, soda water (lemonade), yoghurt, oil. Mix well with a whisk.
Start adding the sifted flour and stir with a spoon.
Once a ball begins to form in a bowl, pour the dough onto a floured surface.
Knead the dough and if it sticks a lot, add more flour.
Note: the dough may seem bigger to you, but I must admit that I prepared a double dose of the products listed here, because I followed Grandma Elenka's recipe. Since the dough was really huge, I made mekitsi from only half of the dough, and from the other half I baked a loaf of bread, which I will show you in another recipe.
Place the dough into a bowl, cover it with plastic wrap or a soft cloth and leave it in a warm place for about 45-60 minutes until it doubles in volume.
Once the dough rises, take all or part of it and place it on a pre-floured surface. Spread lightly with your hands.
Optionally you can roll out the dough with a rolling pin to a thickness of about 1-2 cm.
Cut the mekitsi into pieces of your desire.
Fry in a large skillet over medium heat. Keep in mind that although it looks unhealthy, the mekitsi should be fried in more oil, it should cover at least halve of the dough.
Serve warm with your favourable additives - white cheese, yellow cheese or homemade jam.