langos

Coming from central Europe, I’ve been feeling obliged to introduce langos to you for quite some time.

Because langos is immensely typical for the region where I live. Because langos is gorgeous. Because I’ve been munching on it my whole life. And because I simply love it…

‘And what is langos then?’, you might ask. Well, the answer is really simple – it is a deep fried flat bread served with various toppings – garlic, sour cream and cheese being the most typical ones.

In certain regions of Europe, langos can be found almost everywhere, offered as street food, served fresh and warm.

To put it short, langos is a divine thing that you neeeeeed to make too… it’s really easy… 🙂

To make a bunch of langos, first, in a bowl or saucepan, add the warm milk, sugar and yeast, mix to combine and allow to rest for about 20 minutes.

In a large bowl or the bowl of your stand mixer, place the cake flour, eggs, sour cream and salt.

When the milk-sugar-yeast mixture has rested enough, pour it in the flour-eggs-sour cream-salt mixture and knead (either by hand or with your stand mixer) until a smooth dough ball forms that no longer sticks to the sides of the bowl.

Cover the bowl with a plastic wrap and place in the fridge for about 8 hours (overnight). The dough will rise considerably so make sure there’s enough room left in the bowl for the dough to rise.

After the dough has rested enough, remove it from the fridge.

I was only going to use half of the dough for my first batch and the rest went back in the fridge to be used the other day.

Cut the dough into about 16 pieces (since I was only using half of the dough this time, I cut it to 8 pieces).

Form a neat ball out of each cut portion of the dough.

Place the dough balls on a oiled plate, cover with a plastic wrap.

Allow to rise for about 30 minutes.

Pour vegetable oil in a frying pan so that it reaches about ⅓ inch (1 cm) up the sides of the pan. Place the frying pan over medium heat.

Place one of the dough balls on a generously oiled plate and with oiled hands (this is important), stretch it out into a round shape, with the center being thinner than the edges. The dough round should be about 8 inches (20 cm) wide.

Carefully transfer the dough in the hot oil (be careful here, the oil will be very hot).

Fry it on one side until golden brown.Then turn and fry on the other side until golden brown too.

Use a paper towel to soak up the excess oil.

Repeat with the rest of the dough balls.

And take a little while to admire the pile of the golden deliciousness you have just created. Yummy!

Serve warm with the toppings of your choice.

My favorite is minced garlic. Or sour cream-cheese-ketchup. Or mayonnaise. Have I just mentioned them all? Oh my! 🙂

Enjoy!

Love,
Petra