Ingredients

The following ingredients have 8 Servings
  • 2 cups all-purpose flour ((280 grams))
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1¼ teaspoon instant yeast
  • 1 cup lukewarm milk ((250 ml))
  • oil (for frying, see note 1)
  • 2 tablespoons olive oil
  • 2 garlic cloves (, to taste, see note 2)
  • sour cream
  • shredded cheese (, to taste, see note 3)
  • ketchup ((optional))

Instruction

  • In a bowl of a stand mixer, combine flour, salt and sugar. Mix with a spoon. Add yeast. Mix again. Add milk and give it a quick mix with a spoon again.
  • With bread attachment, mix on low speed for a few minutes (about 3-4) or until well combined (see note 4).
  • Cover the bowl with plastic wrap and clean kitchen towel. Let it proof in a warm place until doubled in size (45-60 minutes, see note 5).
  • When ready, transfer the dough onto a well-floured work top. Divide into 4 equally-looking pieces.
  • Form a ball out of each piece.
  • Roll out with a rolling pin (about ¼-inch/0.5-centimeters thick and about 7-inch/17-centimeter in diameter).
  • In a heavy-bottomed pot, heat oil.
  • When hot, add one rolled flatbread in. Fry for about a minute before turning it over (use kitchen tongs) and fry for a further minute.
  • Langos should be nice golden brown, but some pale spots are fine.
  • Place each fried bread onto a few sheets of paper kitchen towel to get rid of any excess oil.
  • Spread each with a mixture of crushed garlic & olive oil.
  • Top with sour cream and shredded cheese.
  • Enjoy warm!