Langos

Ingredients for 6 servings:

• 5 cloves garlic
• 200 ml water
• 200 g potatoes
• 200 ml water
• 100 ml milk
• 1 tsp sugar
• ½ cube of yeast
• 500 g flour
• Flour for the work surface
• 1 tsp salt
• frying oil
• 1 clove(s) garlic
• 200 g sour cream
• 200 g sour cream
• ¼ bunch parsley
• salt and pepper
• 200 g Gouda, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes

Lángos are flatbreads fried in plenty of fat, which in the original are brushed with garlic water and topped with sour cream and cheese.

For the garlic water, peel and roughly chop the garlic cloves. Place the water and garlic in a glass and let it steep. For the dough, peel the potatoes, boil them until tender, then drain and mash them. Gently warm the water and milk. Stir the yeast and sugar into the milk and water and dissolve. Place the flour and yeast water in a mixing bowl together with the salt and knead into a dough. Add the potatoes to the mixing bowl and knead into the dough. Sprinkle a work surface with flour and knead the dough again vigorously. Carefully knead in the flour until the dough is easy to handle and no longer sticks to your fingers. Form the dough into a ball, cover, and let rise in a warm place for 1 hour. For the topping, peel the garlic and crush it with a garlic press. Mix the sour cream and sour cream until smooth. Finely chop the parsley and stir in with the garlic. Season with salt and pepper. Chill. Tear off palm-sized portions of the dough and flatten them with your hands. The edges should be slightly thicker. Heat oil in a deep pan or large pot. Fry the flatbreads for about 3-5 minutes on each side and then drain on kitchen paper. Brush the langos with garlic water. Spread the sour cream on the langos and sprinkle the Gouda cheese on top. This is the traditional way, but you can of course top them with different salads, vegetables, sausage, or meat according to your taste. Enjoy!