Langos

To 100ml lukewarm milk, add 1 tsp sugar and crumble the yeast. Let it proof nicely. The milk must not be hot, as you will kill the yeast; it needs to be lukewarm!

Pour the flour into a bowl, add the egg, salt, the rest of the milk, and sour cream.

Once the yeast has proofed, pour it into the bowl with the flour and other ingredients.

Mix well and knead the dough, which we will let rise for approximately 1 hour.

Then divide the risen dough into smaller loaves, and let them rise again for approximately 20 minutes (this depends on the temperature you have at home; it's individual, sometimes they may rise longer).

Once the loaves have risen, roll them out on a board. I stretch them by hand, which creates such edges on the langos, but you can also roll them out; it's up to you.

Heat oil in a deeper container (wok or something similar), because the langos should float on the oil. They are fried very briefly on both sides (when the oil is well heated).

We prepare the garlic topping simply. Crush garlic into a bowl, salt well, and add a little water. Mix, and a paste will form. Then spread this onto the finished langos. Season each one to your liking; I like sour cream and cheese.

Bon appétit.