Lángos
A yeasted flatbread deep-fried, rubbed with garlic and buried under soured cream and cheese.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Dissolve the yeast and sugar in the warm milk and leave it ten minutes, until it foams.
Mix the flour, mashed potato, salt and the yeast liquid and knead for eight minutes to a smooth soft dough. It stays a little tacky; that is right.
Cover and prove for an hour in the warm: the dough should double.
Divide into four, stretch each by hand into a twenty-centimetre round, leaving the edges thicker.
Deep-fry at 175 °C for ninety seconds a side. It balloons; that is correct, do not press it down.
Rub the hot bread with a cut clove of garlic, spread it with soured cream and pile on the cheese.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: sikeri · CC BY-SA 4.0