Langos

Ingredients for 1 servings:

• 400 g flour
• 1 pack of yeast
• 2 tbsp oil
• 1 tsp salt
• ¼ liter of milk
• 6 tbsp water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Langosh, Hungarian flatbread

First, dissolve the yeast in lukewarm water. Then roughly knead the flour, salt, milk, and dissolved yeast. Once everything has roughly come together, add the oil and knead until you have a smooth dough. Once that’s done, cover the dough with cling film and let it rise for at least 30 minutes, but preferably an hour. After the rising time, shape the dough into 6-8 balls and roll them out into flatbreads. Fry the flatbreads in a pan with plenty of fat until golden brown on both sides. Immediately after baking, the bread can be served with a variety of things. Goes well with: herb quark or sour cream with fresh herbs, cheese, bacon, onions, etc., or sweet toppings like jam, hazelnut spread, fresh fruit, etc. Finally, add a little melted butter for brushing.