Mexico

Preparation steps

• Prepare about 350 ml of water and add just a little to the bowl to make the yeast. Crumble about 25 g of fresh yeast. Add about 5 g of sugar and stir gently. Prepare about 500 g of flour and add just a few tablespoons to this yeast and mix gently. Leave the yeast to stand just a little to dissolve the yeast.
• Add about 5 grams of salt to the remaining flour and stir. Add 50 g of melted butter or 50 ml of oil. Stir it all lightly and add the yeast. Knead lightly with a food processor.
• Add the remaining water and continue to mix with a food processor or as we say beat the dough to work out nicely. When you have made the dough well, add the remaining 50 g of flour lightly just so that the dough does not remain sticky, but to shape it into a ball. Leave the dough to rise for about half an hour at room temperature.
• When the dough has arrived, sprinkle the work surface with plenty of flour and shake it lightly. Gently start working on the dough to shape it into a square. The dough will be very soft so you have to process it carefully. Stretch it a little with a rolling pin until you get a thickness of about 1 cm. Take a knife and cut the dough into rectangles and also make one cut in the middle of each rectangle.
• Heat about 1 liter of oil and lower the dough into the oil. The oil should not be too hot for you. Cover with a lid and leave for about 2 minutes. Turn the meki over to the other side until they are completely browned. Cover them again and leave for about 1 and a half minutes. Turn them over again until they bake nicely on all sides. It is better to turn this soft several times because then it will fry better on all sides. When the mekis are fried, take them out of the oil and leave them to drain on kitchen paper.