1-First Step: In a large bowl, whisk together 500 ml (2 cups) plain kefir, 1 egg, 2 tablespoons sugar, and 1/2 teaspoon salt until smooth and well combined.

2-Second Step: In a separate bowl, mix 350 g (2 1/3 cups) all-purpose flour and 1/2 teaspoon baking soda to ensure even distribution.

3-Third Step: Gradually pour the wet ingredients into the dry ones, stirring gently until just combined; the batter will be thick, so don’t overmix to keep it light.

4-Fourth Step: Let the batter rest for 15 minutes to fully activate the baking soda, which helps create that puffiness without yeast.

5-Fifth Step: Heat a non-stick pan with oil to a depth of about 1 cm (1/3 inch) over medium heat, keeping an eye on the temperature to avoid burning.

6-Sixth Step: Drop the batter into the hot oil using spoonfuls or a small scoop, making small pancakes as they double in size while cooking.

7-Seventh Step: Fry on one side until golden and partially cooked, then flip carefully and fry the other side until done; they will puff up nicely during this time.

8-Final Step: Remove the oladi from the pan and serve warm, dusted with powdered sugar or topped with options like whipped cream, smetana, fresh fruit, syrup, or jams for a tasty finish. Remember, the total prep time is about 20 minutes, cook time 30 minutes, so you’re looking at 50 minutes overall for a delicious meal.