Langos
- 450
g
flour
- 15
g
dried yeast
- 250
ml
milk
- 1
tsp
salt or to taste
- 100
ml
oil for deep frying
Topping
- 200
g
creme fraiche
- 1
clove garlic
- 30
ml
olive oil
- 200
g
grated cheese
- Combine all topping ingredients, mix well and set aside
- Combine all other ingredients and knead into smooth dough
- Rest for at least an hour until volume doubles
- Separate dough into 8 parts and form them into about 0.5-1cm thick disks
- Deep fry in oil and add topping
Notes
For a sweet topping, use a mix of sugar and cinnamon