Other thing is that the yogurt we have here is liquid, and the one you have outside Macedonia is thick yogurt. So probably you should only mix a cup of self rising flour and a cup of thick yogurt. If the dough is too sticky and liquid - add a little flour and if it's too dry and hard - add more yogurt.
Ingredients:
- 1 cup flour
- 1.5 tsp baking powder
- half tsp of salt
- a little more than half a cup of yogurt
- oil for oiling hands, seeds
- First mix the flour with baking powder and salt. If you use self-raising, mix it immediately with yogurt. Use a mixer with the doughstakes and mix dough until it begins to separate from the walls of the container.
- Oil your hands and take from the dough and form bagels. Put them on a baking pan with baking paper and spread seeds on top. The dough will be softer and stickier than usual, but it's the way it should be. You should get around 6 bagels.
- Leave bagels to rest for 20 minutes, then put them to bake at 180 C degrees for about half an hour.