In a bowl with a fork, beat together the eggs, yogurt, and salt, until well mixed.
Gradually add equal amounts of farina and flour (you may need more or less than the given amount) until you have a medium-firm dough.
Knead the dough on a floured board 5 minutes then divide it into egg-sized pieces.
On dish towels or napkins, flatten each as thin as possible with the heel of the hand.
Dry thoroughly on one side (it will take overnight in a warm, dry place), then turn the dough and dry on the other side.
Crush or break up these flat cakes into rice-sized bits, spread them out, and allow to dry several days, or bake in a very low oven until thoroughly dried.
Trahana are also made "sweet" and "sweet-sour."
To make the sweet, use milk instead of yogurt.
You may need extra salt, farina, and flour for this.
To make the sweet-sour use half milk and half yogurt.
Trahana are also available in shops that sell Greek foods.