Langos

In 100 ml of warm milk, dissolve 7 g of dry yeast and 1 tsp of sugar, stir and set aside for 10 minutes until a foamy cap forms.

Sift 400 g of flour into a bowl, add a pinch of salt, pour in the yeast mixture and the remaining warm milk (150 ml). Knead a soft, elastic dough that doesn't stick to your hands, for 5-7 minutes.

Cover the dough with a towel and let it rise in a warm place for 60 minutes, until doubled in volume.

Punch down the dough, divide it into 4 equal portions, roll each into a ball and let rest under plastic wrap for 15 minutes.

Stretch and flatten each ball with oiled hands into a flat disc 1.5-2 cm thick in the center, leaving the edges a bit thicker than the middle.

Heat 500 ml of oil in a saucepan to 170-180°C and fry the langos for 2-3 minutes on each side until evenly golden brown.

Crush 2 garlic cloves with a pinch of salt, dilute with 50 ml of water, and brush this garlic water onto the hot langos right off the pan.

Place the langos on plates, generously spread with 150 g of sour cream and sprinkle with 150 g of grated hard cheese. Serve immediately while hot.