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Preparation
Here's how:
1. First, put the flour in a bowl. Make a well in the center. Dissolve the yeast in 3-4 tablespoons of lukewarm milk and pour it into the well. Mix with a little flour to form a pre-dough.
2. Cover and let it rise in a warm place for 15 minutes. Then add salt and gradually add about 200 ml of lukewarm milk while kneading until you have a firm bread dough. Dust the dough with a little flour, cover, and let it rise in a warm place for about 35 minutes.
3. Divide the dough into 6 pieces, shape them into balls, and stretch them out by hand into thin flatbreads, making sure the edges are slightly thicker than the center. Heat oil in a non-stick pan and fry the langos for about 2-3 minutes per side until light brown.
4. Pour the crème fraîche into a bowl, stir until smooth, and season with a little salt. Finally, for the garlic oil, peel the garlic, press it into a small bowl, and add a little oil. Grate the cheese. Serve the langos as warm as possible. Simply brush with garlic oil and crème fraîche and sprinkle with grated cheese. Delicious!
With every bite of these garlicky, crispy langos, you'll embark on a culinary journey into Hungarian cuisine. This simple yet flavorful dish is not only a delight for the palate, but also a wonderful way to impress friends and family. Enjoy! Have fun baking!
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