This is how it works:
1. First put the flour in a bowl. Press a well in the middle. Dissolve the yeast in 3 – 4 tbsp lukewarm milk and put it in the well. Mix with a little flour to make a pre-dough.
2. Then cover and leave to rise in a warm place for 15 minutes. Then add salt and gradually add almost 200 ml lukewarm milk while kneading until you get a firm bread dough. Now dust the dough with a little flour, cover and leave to rise in a warm place for about 35 minutes.
3. Divide the dough into 6 pieces, form into balls and pull them apart by hand to form thin flatbreads, with the edge slightly thicker than the middle. Heat oil in a non-stick pan and fry the Lángos until light brown for about 2-3 minutes per side.
4. Put the crème fraîche in a bowl, stir until smooth and season with a little salt. Finally, for the garlic oil, peel the garlic, press it into a small bowl and pour in a little oil. Grate the cheese. Serve the Lángos as warm as possible. Simply spread with garlic oil and crème fraîche and sprinkle with grated cheese. Excellently delicious!
Enjoy your meal!
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