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- Crispy langos with garlic and cheese
Crispy langos with garlic and cheese
Ingredients
Step by step process
Dough preparation
- 1
Crumble the yeast into a small bowl, add the sugar, and pour in 100 ml of lukewarm milk. Let the starter rise for 10 minutes.
- 2
Sift the flour into a large bowl, add salt and the risen starter.
- 3
Pour in the remaining milk and oil. Work into a smooth, non-sticky dough.
- 4
Cover the bowl with a cloth and let the dough rise in a warm place for 45-60 minutes, until it doubles in size.
Shaping and frying langos
- 5
Divide the risen dough into 6 equal parts.
- 6
Shape each piece by hand or with a rolling pin into a flat round about 20 cm in diameter.
- 7
Heat the oil in a deep pan to 170-180 °C.
- 8
Fry the pancakes one at a time on both sides until golden, about 2-3 minutes each. Let the finished langos drain on a paper towel.
Preparation of garlic water and cheese
- 9
Peel the garlic and press it into a small bowl.
- 10
Add water and a pinch of salt, mix well.
- 11
Grate the cheese finely.
Seasoning and serving
- 12
Spread each langoš with garlic water.
- 13
Sprinkle with grated cheese and optionally add sour cream.
- 14
Serve immediately while the langos are warm and crispy.
More tips:
The dough can also be prepared a day in advance and left to rise overnight in the refrigerator.
Langos also taste great with ketchup or tartar sauce.
When frying, pay attention to the oil temperature, oil that is too hot will burn the langos, while oil that is too cold will soak them with fat.
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Topic: Czech Cuisine
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