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Activate the yeast:
Dissolve the yeast with the sugar in the lukewarm milk. Let it stand for 10 minutes until it foams.
Prepare the dough:
Place flour in a large bowl. Add the yeast mixture, water, salt, and 2 tablespoons of oil. Knead everything into a smooth, soft dough (10 minutes by hand or 5 minutes with a mixer).
Prove:
Cover the dough and let it rise in a warm place for 1 hour, until it has doubled in size.
Shape the dough:
Divide the dough into 6 equal pieces. Stretch each piece into a flat, round disc (about 1-1.5 cm thick) – slightly thinner in the middle than at the edges.
Fry:
Heat plenty of oil in a pan (to about 170-180°C). Fry the langos individually until golden brown – about 1-2 minutes per side. Drain on paper towels.
Top & Enjoy:
Brush with garlic oil while still warm and top with sour cream and cheese, if desired!
Tip: The dough is also great to prepare and let rise in the fridge overnight – then bake fresh the next day.
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