Langos as it should be

Ingredients for 5 servings:

• 500 g wheat flour, type 550
• 1 bag(s) of dry yeast
• 2 tsp sugar
• 2 tsp salt
• 250 ml water
• 100 ml milk
• 200 g sour cream
• 200 g Cremefine
• 5 garlic cloves
• salt and pepper
• 400 g mozzarella, grated
• 250 g cooked ham
• n. B. herbs
• 1 bottle of sunflower oil, for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

Fried flatbreads with garlic cream and ham

For the dough: Gently warm the water and milk. In a bowl, combine the lukewarm milk, sugar, and yeast and stir thoroughly. Let stand for 5 minutes. In the meantime, sift the flour into another bowl. Then add the yeast-sugar-milk mixture and the lukewarm water to the flour, add 2 teaspoons of salt, and stir vigorously. A hand mixer is ideal for this. Stir until the mixer can no longer easily cut through the dough. Now comes the manual work: Sprinkle flour on your work surface and place the dough on it. Sprinkle a little more flour directly onto the dough. Then knead the dough into a firm, smooth mass. While the dough is still sticky, knead in a little more flour at a time. Once the dough is nice and smooth, return it to the bowl and cover with a damp cloth. Place the bowl in a warm place and let the dough rise for 30 minutes. Use the time to prepare the garlic cream: Mix the sour cream and crème fraîche in a small bowl and press in the 5 garlic cloves. You can also mince the cloves if you don’t have a garlic press. Add a little salt and pepper and mix well. You can also add herbs, if you like. Now place a large pot on the stovetop – on high – and pour the entire bottle of oil into the pot. Grease your hands with oil or butter. Tear off golf-ball-sized pieces of dough and form them into a round flatbread, about the size of your hand. The flatbread shouldn’t be too thick. Carefully place this flatbread in the hot oil, turning the langos occasionally. Once it’s golden brown on both sides, it’s ready and can be patted dry on a piece of kitchen paper. Spread the garlic cream over it, then place the ham and finally the cheese on top. Now you can add a little seasoning with oregano or other dried herbs.