Hungarian langos with garlic cream and cheese

Ingredients for 5 servings:

• 500 g wheat flour, more if needed
• 1 cube of yeast
• 2 tsp salt
• 250 ml water, lukewarm
• 100 ml milk, lukewarm
• 2 tsp sugar
• Oil or fat for frying
• 200 g cheese, grated
• 200 g sour cream
• 200 g sour cream
• 3 garlic cloves
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

For the cream, put the sour cream and sour cream in a bowl, finely chop the garlic or press it through a press and add it. Mix well, season with salt and pepper, and let it stand for at least 1 hour. For the langos, gently warm the water and milk. Crumble the yeast into a small bowl, add the lukewarm milk and sugar, and stir until smooth. Put the flour into a bowl, pour in the yeast milk and the lukewarm water. Mix everything together and add 2 teaspoons of salt. Now knead the dough vigorously. If the dough still sticks to your hands, carefully knead in more flour until the dough is easy to handle. Once it is smooth and firm, cover the bowl with a cloth and let the dough rise in a warm place for 30-60 minutes. Heat the oil in a large pot or deep frying pan. Lightly oil your hands, tear off small pieces of dough, and roll them into flat pancakes. Ideally, the edges should remain a little thicker. Place the pancakes in the hot oil. However, only bake as many flatbreads as will fit side by side in the pan. Once one side is browned, flip them over and finish cooking. Remove from the oil and let them drain on kitchen paper. Spread with the cream, sprinkle with cheese, and serve while still hot.