Toast langos

Ingredients for 1 servings:

• 350 g flour, grippy
• 250 ml milk
• ½ cube of yeast, 21 g
• vegetable oil
• Salt
• Ham (toast)
• Cheese (Gouda or Emmental)
• Garlic

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 55 minutes

Toast treat from Eastern Austria/Hungary

First, make a so-called Dampfl (damp dough) by mixing half the milk and flour in a bowl with the yeast. Once the ingredients are well blended, cover with a tea towel and let it rise in a warm place until the mixture has doubled in size. Then add the remaining half of the flour and milk, mix the mixture with a pinch of salt to form a smooth dough, and let it rise for another 30 minutes. Meanwhile, finely dice the garlic, marinate it in oil, and let it rest. Then, on a floured surface, roll out oval flatbreads of the desired size. Top the flatbread with ham and cheese, fold it shut, and press the edges firmly to prevent the cheese from seeping out. Caution: Neither ham nor cheese should be visible at the edges, as it will splatter badly in the oil. Fry the toast langos in the oil over medium heat until the desired degree of browning is achieved. Drain on kitchen paper and brush with garlic oil. Tip: If you don’t like ham, you can also try the toast langos with Debrecen sausages.