Rating: 3.30 / 5.00 (46 Votes)

Total time: 45 min

Servings: 6.0 (servings)


For the garlic sauce:


For the langos, first mix the dry yeast with sugar in a bowl and add the lukewarm milk. Leave to rest in a warm place until small bubbles form.

Add water, flour and salt, knead everything into a dough and let it rise in a warm place, covered with a tea towel. When the dough comes up, stir it through and let it rise again.

On a floured work surface, shape into 6 balls. In a pan, heat the oil until hot (the langos should float a bit). Flatten 1 yeast dough ball, pull apart and bake in the hot oil on one side.

Then flip and bake the other side. Meanwhile, prepare the next ball. Place on a plate lined with kitchen roll, keep warm.

Always place a layer of kitchen roll between the langos. For the garlic sauce, crush the garlic, mix with salt and a little water.

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