Langos with Yogurt Dough

Name: Langos with Yogurt Dough
Prep time: 60 min
Total time: 60 min
Yield: 10
Cuisine: Slovak
Ingredients: 1 Kg All-purpose flour; 1 ČL Baking Soda; 1 kocka Yeast; 1 ČL Salt; 0.5 l Milk; 180 ml White yogurt; 3 PL Oil; 200 g Brick Cheese (Eidam); 100 ml Ketchup

60 min

Easy

10 portions

(4.6 / 5 from 5 votes)

Polreich would cry, Polreich might even scream... Czech piglet, ketchup and thirty Eidam, but who cares if it tastes good, there's nothing to worry about...

Preparation 60 min

Difficulty Easy

Portions 10

Views 6171x

Author

Danula Vašíčková

226 recipes

Profile

Ingredients

1 Kg All-purpose flour
1 Tsp Baking Soda
1 cube Yeast
1 Tsp Salt
0.5 l Milk
moist
180 ml White yogurt
approx.
3 Tbsp Oil
200 g Brick Cheese (Eidam)
at least
ml Ketchup
as desired

Instructions

1kg all-purpose flour, 1 teaspoon baking soda (or 1 baking powder), 1 cube yeast, 1 teaspoon salt, 1/2l moist milk, 1 white yogurt (approx. 180ml), 3 tablespoons oil. Knead smooth dough and in an oiled bowl, covered with plastic wrap, let it slowly ferment in the fridge for about 2 hours. Then just shape individual langos on a greased surface and fry in a deep layer of oil or lard. The dough can be kept covered in the fridge for up to 3 days. Don't be surprised, the langos will be even more fluffy then. I spread them with a mixture of garlic, sour cream, and grated cheese.