1 kg flour
500 ml yoghurt
12 g dried yeast
Stir while gradually adding water.
The dough should be solid but wet and sticky to touch.
Spread some flour onto a chopping board and put dough on it.
Cover the dough in flour so that it does not stick to your fingers while you cut it into finger shaped pieces (size: 4x4x15cm roughly).
Fry the dough fingers in oil until golden brown and serve immediately with a selection of mild cheeses and dips.