Ingredients
Instructions
Crumble the yeast into a portion of warm milk, add a tablespoon of flour and a teaspoon of sugar and mix thoroughly. Pour the yeast mixture into a bowl with the flour, baking powder, and salt, add the remaining milk and oil, add yogurt and mix a thick dough. Then transfer it to a board and knead it nicely by hand.
Place the finished dough in a greased plastic bag, seal it tightly, and place it in the refrigerator.
Now it's up to us whether we will prepare langos on the second day or let the dough rest quietly for another 3-5 days. Cut smaller pieces from the dough, press them flat on a greased work surface and let them 'rise' for a while.
Fry in a deep layer of oil on both sides until golden brown.
One tip from the manufacturer
After placing the dough in the oil, take a ladle, scoop up the hot oil and pour it over the langos, it puffs up beautifully like a cloud.
Let the finished langos drip off excess oil on a paper towel and serve while still warm.
I spread a mixture of sour cream and garlic, mixed with soy sauce and grated hard cheese. Kuba sprinkles it with a liter of ketchup and is the happiest child on this planet.
